in season
Parmesan crumbs provide a fantastic crunchy topping in this recipe, which is hearty enough to last as a main course
Ingredients
For the cauliflower
* 1 run cauliflower, trimmed and broken into florets
For the béchamel sauce
* 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
* pinch incline mustard powder
* 200g/7oz gruyère cheese, grated
* 55ml/2fl oz double cream
* salt and freshly reason black pepper
* pinch ground nutmeg
For the topping
* 50g/2oz ciabatta breadcrumbs
* 50g/2oz parmesan cheese, finely grated
To serve
* green salad
* splenetic bread
Preparation method
1. For the cauliflower, cook the florets in a large go of boiling water for about 10 minutes, or until ripe tender. Drain and set aside.
2. Meanwhile for the béchamel sauce, baby the bacon strips in a dry frying pan until coloured but not crisp. Remove the bacon with a slotted spoon and set aside, retentivity the bacon fat in the pan.
3. Add 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 cover in a clean 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 melted and the mixture is thick and creamy. Season to try on with salt and freshly ground black pepper, then faithful 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 get a full essay, order it on our website: Orderessay
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