Since finding out I was pregnant, I have been eating more comfort food and food that is generally easy to prepare, as my taste buds no longer like too much spice or complicated flavourings and I have little energy to prepare anything too complicated. One of my favourite things to eat ever is cauliflower cheese. I have already blogged my recipe for it here and it is one thing I turn back to again and again in times of need.
A little while ago, the Hairy Bikers appeared on The Great British Food Revival, a BBC TV programme telling us about the glory of cauliflower and they shared a recipe for Perfect Cauliflower Cheese with Bacon and Mushrooms. I was intrigued, could my beloved cauliflower cheese be improved by the addition of bacon and mushrooms or would it be too overpowering and destroy my favourite dish? Either way, I knew I had to find out so below is my adapted version of the Hairy Biker’s cauliflower cheese with bacon and mushrooms.
- 1 bag of prepared cauliflower and/or broccoli florets
- 1 packet of bacon lardons/pancetta cubes
- 6-8 Chestnut mushrooms, peeled and finely sliced
- 250ml full fat milk
- 25g butter
- 2 -3 tablespoons of plain flour
- Big handful of cheese - I use cheddar but use any strong cheese that you like
- Salt and white pepper
- Pinch of nutmeg
- Pinch of mustard powder
- 1 tablespoon olive oil
- In a frying pan, put in the olive oil and allow to heat up. Fry the bacon lardons/pancetta cubes in the oil until brown and crispy.
- Remove the bacon from the pan and put on a piece of kitchen towel to drain. Fry the mushrooms until cooked through in the remaining bacon fat and olive oil. Leave to drain on kitchen towel until needed.
- Meanwhile, boil or steam the cauliflower/broccoli until tender. Drain and set aside.
- In a small saucepan, add in the butter and cook gently until melted. Add in the two tablespoons of flour and whisk until combined. Allow it to cook out for a minute to remove the raw taste from the flour. Put in the milk and whisk the sauce regularly until it is smooth and thickened. Take off the heat otherwise it will over cook.
- Add in salt and white pepper to taste, along with the nutmeg and mustard. Add in most of the cheese but leave some back for the topping and stir until melted. Add the cooked bacon and mushrooms into the sauce.
- Put the cooked cauliflower/broccoli in an oven proof dish. Pour the sauce over and then sprinkle with any remaining cheese. Put under a hot grill for a few minutes until golden brown and bubbling. Serve and enjoy.
Overall, I was very impressed with this dish. I am not sure that I would cook cauliflower cheese with the extras in all the time, but if you have guests round and want to bring it up a notch, then this certainly fits the bill. Well done Dave and Simon, you have showed me a way to make cauliflower cheese even better. Thanks guys! 🙂
Happy Cooking! 🙂