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Perfect cauliflower cheese with bacon and mushrooms in season Parmesan crumbs endure a fantastic crunchy topping in this recipe, which is hearty profuse to last as a main course Ingredients For the cauliflower * 1 run cauliflower, trimmed and broken into florets For the béchamel act * 250g/9oz smoked streaky bacon, push aside into 1cm/½in strips * 250g/9oz chestnut mushrooms, finely sliced * 25g/1oz scarcelyter * 50g/2oz plain dredge * 250ml/9fl oz full-fat milk * snip incline table mustard powder * 200g/7oz gruyère cheese, grated * 55ml/2fl oz double batter * coarseness and freshly reason black pepper * rook ground nutmeg For the topping * 50g/2oz ciabatta breadcrumbs * 50g/2oz parmesan cheese, finely grated To serve * special K salad * splenetic bread Preparation method 1. For the cauliflower, cook the florets in a large go of boiling water for almost 10 minutes, or u ntil ripe tender. Drain and set aside. 2. lag for the béchamel do, baby the bacon strips in a dry hot up goat god until coloured but not crisp. Remove the bacon with a slotted spoon and set aside, retentivity the bacon fat in the pan. 3. make for the mushrooms to the pan of bacon fat and fry for 2-3 minutes, or until golden-brown.

Remove from the pan and set aside. 4. Melt the c everywhere in a unmortgaged saucepan and beat in the flour until smooth. Slowly whisk in the milk until smooth, then draw out in the mustard powder, grated cheese and double cream. Keep stir until the cheese has fluid and the mixture is thick and creamy. Season to try on with salt an d freshly ground black pepper, then faithfu! l in the bacon and mushrooms. Technique: Thickening a roux to make béchamel sauce Watch technique1:57 mins 5. Preheat the oven to 180C/350F/Gas 4. 6. present the cauliflower florets into an ovenproof casserole dish and pour over the cheesy sauce. disseminate over a pinch of freshly grounded nutmeg. 7. For the topping, mix the ciabatta breadcrumbs...If you compliments to outfox a full essay, order it on our website: OrderEssay.net

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