Cauliflower with bacon, taleggio and breadcrumbs

By sarah_carroll

Ingredients

• 1 cauliflower, cut into florets
• 1 onion, finely chopped
• 100 g pancetta, finely chopped
• 2 T chopped parsley
• 40 g butter
• 40 g plain flour
• 1 3/4 c milk
• 100 g taleggio cheese, broken into pieces
• pinch of nutmeg
• 1 t dijon mustard
• 25 g grated parmesan
• 25 g fresh breadcrumbs

Preparation

Step 1

Boil cauliflower in pot of salted water and cook for 4 minutes or until just tender. Drain and place in greased ceramic dish.
Heat pan over medium heat and add the onion and pancetta. Cook for 3-4 minutes until starting to change color, the add the parsley. Spoon over the cauliflower.
Preheat oven to 160C. Melt butter in saucepan over medium heat. Stir in flour and cook over low heat 2 minutes. Gradually add milk, removing lumps and boil. Add taleggio and stir until melted. Season and add nutmeg, mustard and half the parm. stir until melted. Pour sauce over cauli and sprinkle with remaining parm and breadcrumbs. Bake for 15 minutes or until golden.