Quick Cauliflower Cheese
Ingredients
1 Tbsp olive oil
2 rashers streaky bacon, cut into pieces
¼ cup panko breadcrumbs
¼ cup grated parmesan cheese
½ large cauliflower, cut into florets
200g Tatua Cheese Sauce, heated
chopped parsley to garnish
Method
- Heat the olive oil in a small frying pan over medium heat.
- Add the bacon and cook until it is crispy and golden.
- Add the panko crumbs and cook, stirring, for 3 to 4 minutes until the crumbs are golden.
- Stir in the parmesan. Set aside.
- Cook the cauliflower florets in a large saucepan of boiling salted water for 5 minutes or until they are just tender. Drain and place on a serving platter.
- Drizzle the warm Tatua Cheese Sauce over the cauliflower and scatter over the crispy bacon crumbs.
- Sprinkle with chopped parsley. Serve immediately.
Alternatively, for an oven baked version:
- Preheat the oven to 200°C and lightly grease a gratin dish.
- Cook the cauliflower florets in a large saucepan of boiling salted water for 5 minutes or until they are just tender. Drain and set aside.
- Arrange the cauliflower in the gratin dish and spoon over the warm Tatua Cheese Sauce.
- Scatter over the bacon pieces and top with the breadcrumbs and parmesan.
- Drizzle over the olive oil or spray with a little olive oil spray.
- Bake in the preheated oven for 10 to 15 minutes or until it is golden and bubbling around the edges. Serves 4
