Cheesy cauliflower and pancetta bake
Cauliflower cheese is even better when you add wholegrain mustard and a sprinkling of smoky Italian-style bacon.
600 g, florets
Reduced fat oil spread
2 cup(s), (500ml)
Whole grain mustard
Extra light cheddar cheese
⅔ cup(s), grated, (80g), grated
48 g, (buy 60g) lean, fat trimmed, chopped
- 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.
- 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.
- 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.
You will need about three-quaters of a small whole cauliflower weighing 1kg for this recipe.