Classic Cauliflower Cheese (with streaky bacon!)

Another classic British dish. Inexpensive and comforting, fantastic for the cold winter nights, especially fitting for January, as most of us would be counting the pennies until next payday! For those who are trying to cut own on meat consumption, feel free to take out the bacon. Personally I like a some streak bacon in it to give it an extra texture and enhance the flavor. 

Serves 4

1 large cauliflower, cut into pieces
1 liter milk (I used semi-skimmed)
150g extra mature cheddar, grated
60g plain flour
60g butter
6 rashes of streaky bacon, diced (I used Blythburgh free range ones)
1 bay leaf
Pinch of nutmeg
Handful of fresh parsley, chopped

1. Place a large saucepan on a medium heat. Cook the cauliflower pieces with the milk & bay leaf until they are soften (approximately 15 minutes) but not mushy.

2. Drain the cauliflower to cool and reserve the milk for the cheese sauce. Reserve some to sprinkle at the top.

3. Melt the butter in a saucepan and add in the flour. Whisk the mixture and slowly pour in the reserved milk.

4. Add the grated cheese into the milky sauce and a sprinkle of nutmeg. Leave to simmer for 20 minutes to thicken the sauce. Note: Be sure to stir it now and then so it does not burn at the bottom.

5. Preheat the oven to 220C. Put the cauliflower pieces into a deep baking dish

6. Meanwhile, in a frying pan, cook the streaky bacon pieces until golden and crispy.

7. Mix the cooked bacon into the sauce, pour it over the cauliflower cheese, sprinkle the remaining cheese and chopped parsley on top.

8. Cook it in the oven for 20 minutes or until golden.

Ta-dah!