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Cauliflower and bacon gratin
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Indulgent, creamy cauliflower side dish ideal for chilly evenings.
Ingredients:
  • 1/2 (about 500g) cauliflower, cut into florets
  • 100g bacon, trimmed, thinly sliced
  • 40g butter
  • 40g (1/4 cup) plain flour
  • 375ml (1 1/2 cups) skim milk
  • 40g (1/4 cup) coarsely grated reduced-fat cheddar
Instructions:
  • Preheat oven to 200°C. Boil cauliflower in salted water until tender, about 8-10 minutes. Drain thoroughly.
  • Heat a small non-stick pan over medium-high heat. Cook the bacon until crisp, stirring occasionally for about 5 minutes. Transfer to a plate lined with paper towel to drain excess grease.
  • In a saucepan, melt butter over medium heat until foamy. Add flour and cook for 30 seconds until mixture bubbles and pulls away from the pan. Whisk in half of the milk until smooth, then add the rest of the milk and cook for 5 minutes until thickened. Stir in cheddar and season with salt and pepper.
  • Place the cauliflower in a large ovenproof dish. Sprinkle half of the bacon over the cauliflower, then pour the cheddar sauce on top. Finish by sprinkling the remaining bacon. Bake for 15 minutes until golden brown. Serve alongside pork cutlets.

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