Perfect Cauliflower Cheese with Bacon and Mushrooms

Tender cauliflower florets baked in a creamy Gruyère sauce with bacon and mushrooms, topped with crunchy Parmesan ciabatta crumbs.

Baking Bacon Main Course Mushrooms Cheesy Cauliflower

Estimated Nutrition

Calories

721.1

kcal / serving

2884.2 kcal total

Carbs

20.6g

per serving

82.3 g total

Fat

54.6g

per serving

218.4 g total

Protein

36.6g

per serving

146.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

250

200

grated

finely grated

GrainsCereals

Plain Flour

Ciabatta Breadcrumbs

Meat

250

Smoked Streaky Bacon

cut into 1cm strips

NutsSeeds

pinch

English Mustard Powder

Salt

to taste

Black Pepper

freshly ground, to taste

pinch

Ground Nutmeg

Vegetables

head

Cauliflower

trimmed and broken into florets

250

Chestnut Mushroom

finely sliced

Method

Mix breadcrumbs with Parmesan, sprinkle over the top, and bake for 15 minutes.

Place cauliflower in a casserole dish, pour over the sauce, and sprinkle with nutmeg.

Preheat the oven to 180°C.

Boil the cauliflower florets in a large pan for 10 minutes until just tender, then drain.

Fry the mushrooms in the bacon fat for 3 minutes until golden-brown and set aside.

Fry the bacon strips in a dry pan until colored and set aside while retaining the fat.

Season the sauce and fold in the cooked bacon and mushrooms.

Serve the cauliflower cheese with green salad and crusty bread.

Melt butter in a saucepan, beat in flour, then whisk in milk, mustard, cheese, and cream until smooth.