Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A rich, comforting bake.
Equipment: Saucepan; frying pan; baking dish
Measures and names
Ingredients
- 1 large cauliflower, in florets
- 150 g bacon lardons (diced bacon)
- 300 ml double cream (heavy cream)
- 120 g cheddar, grated
- 1 tsp Dijon mustard
- 30 g parmesan
- Salt and black pepper
- Green salad, to serve
Method
- Boil or steam the cauliflower for 5–6 minutes, until just tender. Drain very well and steam-dry.
- Fry the bacon lardons until crisp.
- Warm the cream with the mustard, then stir in most of the cheddar off the heat until smooth. Season with pepper — taste before adding salt, as the bacon is salty.
- Heat the oven to 200°C (fan 180°C). Combine the cauliflower, bacon and sauce in a baking dish and scatter with the parmesan and remaining cheddar.
- Bake for 18–20 minutes, until golden and bubbling. Rest for 5 minutes and serve with a green salad.
Swaps and tips
Draining the cauliflower thoroughly is the difference between rich and watery. Assembles ahead and bakes from chilled in about 30 minutes.
Add carbs for the family (optional)
For the family, serve with a baked potato or a slice of wholegrain bread, or add cooked pasta to make a cauliflower-and-pasta cheese.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 22 g | 7 g | 3 g | 59 g | 651 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
