Cauliflower Cheese #3

Cauliflower Cheese #3

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Note: For a vegetarian version omit the pancetta.
Servings: 4
Calories: 439
Prep Time 15 minutes
Cook Time 20 minutes


  • 1 cauliflower broken into florets
  • 2 oz butter
  • 4 oz pancetta cubed
  • 4 oz baby button mushrooms cleaned and halved
  • 1 oz plain flour
  • pinch of English mustard powder
  • pinch of cayenne pepper
  • 10 floz milk
  • 3 oz mature cheddar grated
  • 1 tbsp chopped fresh parsley
  • 2 tbsp natural dry white breadcrumbs


  • Preheat the grill to high. Cook the cauliflower in a pan of boiling salted water for 3 to 5 minutes, or until just tender. Drain.
  • While the cauliflower is cooking, melt 25 g (1 oz) of the butter in a frying pan. When bubbling add the pancetta and fry for 3 minutes. Reduce the heat and add the mushrooms, then cook for a further 2 minutes. Remove and drain on kitchen paper.
  • Melt the remaining butter in a pan. Add the flour, mustard and cayenne pepper to make a roux. Stir over a medium heat for 1 minute. Remove the pan from the heat and gradually stir in the milk.
  • Return the pan to the heat and stir until boiling, then reduce the heat and simmer for a further 2 minutes. Remove the pan from the heat and stir in 25 g (1 oz) of the cheddar and the parsley, then season to taste.
  • Mix together the cauliflower, pancetta and mushrooms and spoon into a shallow heatproof dish. Pour the sauce over and sprinkle with the remaining cheddar and breadcrumbs. Place under the grill until golden and bubbling. Serve straight away.
Calories: 439 kcal
Carbohydrates: 21 g
Protein: 16 g
Fat: 33g
Saturated Fat: 17 g
Trans Fat: 1 g
Cholesterol: 79 mg
Sodium: 535 mg
Potassium: 721 mg
Fiber: 4 g
Sugar: 7 g
Vitamin A: 782 IU
Vitamin C: 71 mg
Calcium: 286 mg
Iron: 2 mg
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