Ingredients

The following ingredients have 4 Servings
  • 1 medium cauliflower head
  • 25 g butter
  • 1 tbsp plain flour
  • 1 cup full-fat milk
  • 1/2 cup grated cheddar cheese
  • 1 tbsp grated parmesan cheese
  • 1/2 tsp dijon mustard
  • 1/8 tsp ground black pepper
  • 200 g bacon lardons

Instruction

  • Break the cauliflower head into florets, and add them to a pan with salted water.
  • Boil for 3-4 minutes until the cauliflower florets begin to soften slightly, but they still hold their shape well.
  • Remove from the heat, drain and set aside.
  • Cook the bacon lardons until crispy and golden brown, then remove from the pan and set aside.
  • In the same pan, melt the butter, then add the flour and whisk well.
  • Pour in the milk, and whisk until it thickens into a sauce.
  • Add the parmesan, half of the grated cheddar cheese, dijon mustard and black pepper.
  • Mix well.
  • Butter an ovenproof dish, arrange the cauliflower, top with bacon, and drizzle the bechamel sauce all over it.
  • Top with the remaining cheddar cheese.
  • Bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) until golden and bubbling hot.