Smoky Cauliflower Supper

Smoky Cauliflower Supper

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Servings: 4
Calories: 424


  • 1 medium cauliflower cut into florets
  • 1 oz butter
  • 1 small onion chopped
  • 1 oz flour
  • 1/2 pint fresh milk
  • salt and freshly ground black pepper
  • 6 oz Charnwood cheese grated
  • 1/2 teaspoon prepared English mustard
  • 4 rashers streaky bacon rinded and cut in half
  • 1 rye crispbread crushed


  • Cook cauliflower in boiling salted water foi 10 minutes or until tender. Drain and place in a shallow ovenproof dish.
  • Melt butter in a pan, add the onion and fry until soft. Stir in the flour and milk and heat stirring continuously until the sauce thickens and boils. Cook for a minute. Season to taste. Remove pan from the heat add 150 g (5 oz) cheese and mustard and stir off heat until it has melted. Pour over cauliflower.
  • Stretch bacon pieces and roll up. Cook under a moderate grill until crisp.
  • Mix together the crispbread and remaining cheese. Sprinkle over the cauliflower and place under grill until bubbling and golden brown. Garnish with the bacon rolls to serve.
Calories: 424 kcal
Carbohydrates: 19 g
Protein: 19 g
Fat: 31g
Saturated Fat: 17 g
Trans Fat: 1 g
Cholesterol: 80 mg
Sodium: 538 mg
Potassium: 644 mg
Fiber: 4 g
Sugar: 7 g
Vitamin A: 708 IU
Vitamin C: 71 mg
Calcium: 416 mg
Iron: 1 mg
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