| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Good, Living |
4 |
servings |
INGREDIENTS
| 1 |
|
Cauliflower; 1 onion |
| 5 |
|
Bacon rashers |
| 75 |
g |
Cheddar cheese – grated; (75 to 100) |
| 40 |
g |
Plain flour |
| 300 |
ml |
Milk |
| 150 |
ml |
Double cream |
|
|
Grated nutmeg |
|
|
Salt and pepper |
| 50 |
g |
Butter |
| 100 |
g |
Brown breadcrumbs |
| 2 |
tb |
Grated parmesan cheese |
| 1/4 |
ts |
Mustard powder |
| 50 |
g |
Melted butter |
INSTRUCTIONS
FOR THE CRUMBLE
1 Divide the cauliflower into neat florets and cook in boiling salted
water until barely tender. Butter a 2 1/2 pint baking dish and
arrange the cauliflower on the bottom.
2 Peel and finely chop the onion, trim the bacon rind and cut the
rashers into small pieces. Dry fry the onion and bacon together until
the onion is soft. Spread over the cauliflower.
3 In a pan boil the milk, salt, cream, butter, flour, pepper and
nutmeg, whisking all the time. Reduce the heat and simmer for 3-4
minutes. Turn off the heat, stir in the grated cheese and pour onto
the cauliflower.
4 Mix crumble ingredients together with a fork and spread over the
cauliflower and sauce. Bake at 190c/375f/Gas 5 until bubbling and the
top is golden.
Converted by MC_Buster.
Recipe by: Good Living
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Tired of empty promises? God’s word never fails!”