Jamie has given an old favourite a makeover and for me, this is the best and easiest recipe ever. No messing about making a cheese sauce anymore, the sauce is made from a pot of creme fraiche into which a good amount of cheddar cheese is added.
The topping is simply breadcrumbs mixed with some olive oil, smoked streaky bacon and rosemary leaves. The cauliflower cheese in the photograph is topped only with breadcrumbs and olive oil.
It might not be the most photogenic dish on here, but oh my goodness, does it taste good!
Taken from Ministry of Food
Serves: 4-6
You will need: 1 large cauliflower, leaves picked from 2 sprigs rosemary, 4 anchovy fillets (not in this house though!), 400ml creme fraiche, 200g grated Cheddar cheese, 4 slices of bread, 1 rasher smoked streaky bacon, extra virgin olive oil, salt and black pepper
1. Preheat the oven to 180°C/350°F/Gas 4.
2. Break the cauliflower into small pieces and add to a pan of boiling water with a pinch of salt and boil for 5 minutes. Drain in a colander.
3. Chop up the anchovy fillets and put them into a bowl with the creme fraiche. Stir in 100g Cheddar cheese and season with salt and pepper.
4. Pour a lug of extra virgin olive oil into a food processor and add the 4 slices of bread with the crusts left on, the rasher of smoked bacon and the rosemary leaves. Whiz until you have breadcrumbs.
5. Place the cauliflower into a medium size baking dish, spoon over the sauce, sprinkle over the remaining 100g Cheddar cheese and top with the breadcrumb mixture.
6. Cook for 45 minutes until golden, crisp and bubbling.
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