Cauliflower, bacon & mustard gratin

This hearty gratin will keep you warm during the winter months

Serves: 4


  • 700 g cauliflower florets
  • 35 g butter
  • 2 tbsp plain flour
  • 450 ml semi skimmed milk
  • 1 tbsp wholegrain mustard
  • 150 g Boursin tomato, onion & chive
  • 2 tbsp olive oil
  • 100 g smoked lardons or pancetta, diced
  • 100 g forccacia bread breadcrumbs
  • 2 tbsp sunflower seeds
  • 2 tbsp pumpkin seeds
  • 45 g Red Leicester, grated
  • grated rind of 1 lemon


1. Preheat the oven to 200C/fan190C/Gas 6. Plunge the cauliflower into a pan of boiling water, bring back to the boil and cover and simmer for 5 minutes. Drain thoroughly. Arrange the cauliflower in an ovenproof dish and set aside.

2. Melt the butter and flour together in a pan and cook, stirring over a low heat for 2 minutes. Remove the pan from the heat and gradually blend in the milk. Return to the heat and bring to the boil, stirring until thickened. Stir in mustard and Boursin tomato, onion & chive until well blended. Remove from the heat and allow to cool slightly.

3. Meanwhile heat the oil in a large frying pan and cook the lardons or pancetta for 5 minutes. Add the breadcrumbs and cook for a further 5 minutes, stirring and scrapping up any juices, until crisp and golden. Remove from the heat and allow to cool. Stir in the lemon rind, seeds and cheese. Pour the sauce over the cauliflower to cover and scatter over the breadcrumb mixture. Bake for 25 – 35 minutes, until golden and piping hot. Serve.

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