ingredients
serves 4
1 large cauliflower
salt and pepper
3 tablespoons butter
3/8 cup All purpose flour
1 pint milk
1/4 Pound aged Cheddar cheese, grated
4 fatty bacon rashers
4 sun-dried tomatoes, drained and sliced
method
1. Trim the cauliflower, removing the stem and retaining the green leaves. Cut into florets.
2. Put the cauliflower florets into a large pan of boiling salted water and cook for 10 - 12 minutes or until just tender, adding the green leaves for the last 2 minutes of the cooking time.
3. Meanwhile, melt the butter in a pan, then add the flour and cook, stirring, for 1 minute. Gradually stir in the milk and cook for a further 3 - 4 minutes until thickened. Stir in half of the cheese. Season the sauce well with salt and pepper. Grill the bacon under a high heat for 6-8 minutes, turning once, until crisp.
4. Drain the cauliflower, put into a warmed gratin dish and pour the sauce over. Sprinkle the remaining cheese on top and grill for 3 - 4 minutes until bubbling. Cut the bacon into pieces. Scatter the bacon and sun-dried tomatoes on top of the cauliflower cheese. Serve with baked potatoes.
