A mighty claim I agree, but try it. The addition of the bacon (sorry vegetarian friends but you can leave it out and substitute vegetarian cheese), the hint of smoked paprika in a rich cheese sauce makes this weekday dish amazing.
I use Doves Farm Gluten Free plain flour to make the cheese sauce for those with intolerances. Goes well with sautéed or roast potatoes but equally well on it’s own, it’s certainly hearty enough
Recipe (Serves 4, or a very hungry 2)
1 cauliflower, broken into florets
6 rashers of smoked bacon
100g butter
75g flour
600ml milk
120g strong cheddar, grated
20g parmesan, grated
½ tsp smoked paprika
Salt and pepper
Method
Parboil the cauliflower florets until just beginning to soften, about 8 minutes should do it, drain and leave to cool slightly.
Melt butter and whisk in flour over a low heat, stir for about 2 minutes to cook out the flour. Add half the milk and increase the heat to medium, keep whisking. As the milk comes to the boil it will thicken. Add the rest of the milk and continue whisking until you have a lump-free consistency.
Reduce the heat to minimum. Add ¾ of the cheddar cheese, all of the parmesan, salt and pepper and smoked paprika and whisk until melted. Set aside.
Chop the bacon into thin strips. Fry the bacon until crispy.
Put cooled cauliflower into baking dish, top with bacon and pour on cheese sauce.
Top with remaining grated cheddar and bake in a preheated oven at 180 for 30 minutes.
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