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Image for Recipe - Cauliflower, Bacon & Mustard Gratin

Cauliflower, Bacon & Mustard Gratin

  • Time preparation 20
  • cook time 1 hour
  • Serve Serves 4

  • 700g cauliflower florets
  • 35g butter
  • 2 tbsps plain flour
  • 450ml semi-skimmed milk
  • 1 tbsp wholegrain mustard
  • 1 x 150g packet Boursin tomato, onion and chive
  • 2 tbsps olive oil
  • 100g smoked lardons or pancetta, diced
  • 100g foccacia breadcrumbs
  • Zest of 1 lemon
  • 2 tbsps sunflower seeds
  • 2 tbsps pumpkin seeds
  • 45g Red Leicester, grated

Preheat the oven to 200°C/400°F/ Gas Mark 6. Plunge the cauliflower into a pan of boiling water, bring back to the boil and cover and simmer for 5 minutes. Drain thoroughly, then transfer the cauliflower to an ovenproof dish and set aside. Melt the butter and flour together in a pan and cook, stirring over a low heat for 2 minutes. Remove the pan from the heat and gradually blend in the milk. Return to the heat and bring to the boil, stirring until thickened. Stir in the mustard and Boursin, then remove from the heat and allow to cool slightly.

Meanwhile, heat the oil in a large frying pan and cook the lardons or pancetta for 5 minutes. Add the breadcrumbs and cook for a further 5 minutes, stirring and scraping up any juices, until crisp and golden. Remove from the heat and allow to cool. Stir in the lemon zest, seeds and cheese. Pour the sauce over the cauliflower to cover and scatter over the breadcrumb mixture. Bake for 25-35 minutes, until golden and piping hot. Serve immediately

Ingredients

  • 700g cauliflower florets
  • 35g butter
  • 2 tbsps plain flour
  • 450ml semi-skimmed milk
  • 1 tbsp wholegrain mustard
  • 1 x 150g packet Boursin tomato, onion and chive
  • 2 tbsps olive oil
  • 100g smoked lardons or pancetta, diced
  • 100g foccacia breadcrumbs
  • Zest of 1 lemon
  • 2 tbsps sunflower seeds
  • 2 tbsps pumpkin seeds
  • 45g Red Leicester, grated

Method

Preheat the oven to 200°C/400°F/ Gas Mark 6. Plunge the cauliflower into a pan of boiling water, bring back to the boil and cover and simmer for 5 minutes. Drain thoroughly, then transfer the cauliflower to an ovenproof dish and set aside. Melt the butter and flour together in a pan and cook, stirring over a low heat for 2 minutes. Remove the pan from the heat and gradually blend in the milk. Return to the heat and bring to the boil, stirring until thickened. Stir in the mustard and Boursin, then remove from the heat and allow to cool slightly.

Meanwhile, heat the oil in a large frying pan and cook the lardons or pancetta for 5 minutes. Add the breadcrumbs and cook for a further 5 minutes, stirring and scraping up any juices, until crisp and golden. Remove from the heat and allow to cool. Stir in the lemon zest, seeds and cheese. Pour the sauce over the cauliflower to cover and scatter over the breadcrumb mixture. Bake for 25-35 minutes, until golden and piping hot. Serve immediately

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