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Cauliflower And Bacon Cheese Recipe
|Streaky bacon rashers||4 Ounce, rinded (100 Gram)|
|Butter/Margarine||1 1⁄2 Ounce (40 Gram)|
|Flour||45 Milliliter (3 Level Tablespoon)|
|Milk||1⁄4 Pint (150 Milliliter)|
|Aged cheese||4 Ounce, grated (100 Gram, Mature)|
|Made mustard||2 1⁄2 Milliliter (1/2 Level Teaspoon)|
|Freshly ground black pepper||To Taste|
Serving size: Complete recipe
Calories 1433 Calories from Fat 822
% Daily Value*
Total Fat 93 g142.6%
Saturated Fat 50.8 g253.8%
Trans Fat 0 g
Cholesterol 207.4 mg
Sodium 1486.1 mg61.9%
Total Carbohydrates 88 g29.2%
Dietary Fiber 22.8 g91.3%
Sugars 28 g
Protein 46 g91.3%
Vitamin A 26% Vitamin C 657.7%
Calcium 134.6% Iron 34.5%
*Based on a 2000 Calorie diet
Cut the bacon in 2.5-cm (1 -in) pieces and fry them gently in a pan until the fat runs out, then brown slightly.
Remove bacon from the pan and run off the fat.
Put the trivet in the pressure cooker and pour in 300 ml (1/2 pint) water.
Put the cauliflower florets into a separator, sprinkle with salt and put into the pressure cooker.
Put on the lid and bring to high (15 lb) pressure.
Cook for 3-4 minutes.
Reduce pressure quickly.
Place the cauliflower with the bacon in a hot ovenproof dish and keep it warm.
Reserve 150 ml (1/4 pint) of the vegetable stock to use in the sauce.
Melt the fat in a pan over a gentle heat and stir in the flour, cook for 2-3 minutes.
Remove pan from the heat and stir in the milk and stock, mix well and return to the heat, stirring until the sauce boils and thickens.
Then stir in half the cheese, the mustard and seasoning and pour the sauce over the cauliflower.
Sprinkle with the remaining cheese and brown under a hot grill.