Serve as an indulgent side at your next family gathering.
Preheat the grill to high.
Bring a large pan of salted water to the boil, add the cauliflower and cook for 5-6 minutes until tender.
While the cauliflower cooks, melt 50g/2oz of the butter in a large saucepan, then whisk in the flour and cook for 1-2 minutes. Whisk in the milk slowly until you have a thick sauce then add the mustard and half the grated cheese and whisk until smooth. Season with salt and pepper.
Drain the cauliflower and place into a bowl of iced water to stop the cooking then drain again and tip into an ovenproof dish.
Pour the sauce over the cauliflower and top with the rest of the grated cheese then place under the grill for 5 minutes until golden and bubbling.
While it’s under the grill, heat a frying pan until hot, add the last 50g/2oz of butter and when it’s foaming, add the brioche crumbs and fry, tossing occasionally until golden brown and crispy.
Tip out into a bowl, then wipe out the pan and add all the pancetta. Fry until golden brown and crispy, then add the maple syrup and toss until sticky.
To serve :
Scatter the breadcrumbs over the top of the cauliflower cheese then top with the pancetta and any drizzles of maple syrup. Serve straight away.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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