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Photo of Cheesy cauliflower and pancetta bake by WW

Cheesy cauliflower and pancetta bake

8
PersonalPoints™ per serving
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Moderate
Cauliflower cheese is even better when you add wholegrain mustard and a sprinkling of smoky Italian-style bacon.

Ingredients

Cauliflower

600 g, florets

Reduced fat oil spread

40 g

Plain flour

¼ cup(s)

Skim milk

2 cup(s), (500ml)

Whole grain mustard

1 tsp

Extra light cheddar cheese

⅔ cup(s), grated, (80g), grated

Pancetta

48 g, (buy 60g) lean, fat trimmed, chopped

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 1.25L (5-cup) capacity ovenproof dish with oil. Steam or microwave the cauliflower until just tender. Drain.
  2. Meanwhile, melt the spread in a medium saucepan over medium heat. Add flour and cook, stirring, for 1 minute. Gradually add milk, stirring until smooth after each addition, and bring to the boil. Reduce heat to low and simmer, stirring continuously, for 1 minute. Remove from the heat. Stir in mustard and half the cheese.
  3. Place cauliflower in prepared dish and pour over cheese sauce. Sprinkle with pancetta and remaining cheese. Bake for 20 minutes or until lightly golden. Serve.

Notes

You will need about three-quaters of a small whole cauliflower weighing 1kg for this recipe.

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