Broccoli, Bacon & Cauli Cheese Bake with Crunchy Herb Crumb
Am I the only one who has fond memories of cheese sauce? Whether it was slathered over a piece of slightly sweet corned beef or tossed with pasta, veges and ham to make Mum’s go to “cheesy stuff” as kids, it always reminds me of warming home comforts. Not only is it incredibly versatile, but you can pop almost any cheese you like in there, and know confidently that it’s a) going to taste cheesy and delicious, and b) everyone will love it.
So with us now entering these Autumnal days, cooler weather and home comforts go hand in hand. I wanted to recreate another childhood favourite of mine, cauliflower cheese. Now, immediately my mind went to “how many different cheeses could I use?” or “what can I do to make it a little bit more ‘foodie’?” - but in essence, that original cauliflower cheese was pretty much perfect just the way it was. It might not win the award for most finessed dish of the century, but it’s nostalgic for many and delicious to all.
With that in mind, the foodie in me couldn’t help but amp it up ever so slightly. We keep it simple with a base of cauliflower and broccoli, add in some crispy bacon (because, bacon) and make a crunchy crumb topping made up of panko, melted butter and parsley. Then, we have the sauce. A simple bechamel base (flour, butter and milk) with some softened onion and garlic, and hint of mustard and a generous amount of Edam cheese. I decided to go with Mainland Edam for a couple of reasons; it has the perfect consistency when melted, the ideal level of flavour and the fact alone that I’ve been buying it for years and I love it. It also is an extremely versatile cheese, which I think is an important factor for me when buying cheese as I know it will be the first I reach for in the fridge. Everything in this dish works hand in hand, and I can’t wait for you to try this!
So with us now entering these Autumnal days, cooler weather and home comforts go hand in hand. I wanted to recreate another childhood favourite of mine, cauliflower cheese. Now, immediately my mind went to “how many different cheeses could I use?” or “what can I do to make it a little bit more ‘foodie’?” - but in essence, that original cauliflower cheese was pretty much perfect just the way it was. It might not win the award for most finessed dish of the century, but it’s nostalgic for many and delicious to all.
With that in mind, the foodie in me couldn’t help but amp it up ever so slightly. We keep it simple with a base of cauliflower and broccoli, add in some crispy bacon (because, bacon) and make a crunchy crumb topping made up of panko, melted butter and parsley. Then, we have the sauce. A simple bechamel base (flour, butter and milk) with some softened onion and garlic, and hint of mustard and a generous amount of Edam cheese. I decided to go with Mainland Edam for a couple of reasons; it has the perfect consistency when melted, the ideal level of flavour and the fact alone that I’ve been buying it for years and I love it. It also is an extremely versatile cheese, which I think is an important factor for me when buying cheese as I know it will be the first I reach for in the fridge. Everything in this dish works hand in hand, and I can’t wait for you to try this!
Ingredients (serves 4-6)
- ½ cauliflower, stalk removed and cut into pieces
- 1 broccoli, stalk removed and cut into pieces
- ½ onion, finely diced
- 2 garlic cloves, peel and minced
- 50g butter
- 50g plain flour
- 2 cups milk
- 1tsp dijon mustard
- 1 cup grated Mainland Edam cheese
- 4 streaky bacon rashers, cut into pieces
- 1 cup panko breadcrumbs
- 2tbsp melted butter
- 1tbsp chopped parsley
- S&P
Method
- Preheat the oven to fan bake 190 degrees celcius.
- In a pot, par-boil the cauliflower and broccoli until just tender. Drain, rinse with cold water, then place into a roasting dish.
- In a pan, fry the bacon pieces over a medium high heat until crispy. Remove from the pan and sprinkle over the cauliflower/broccoli.
- To make the sauce, soften the onion and garlic in a medium sized pot with a dash of oil. Once softened, reduce the heat to low-medium and melt 50g of butter. Then, add the flour and stir continuously for 2-3 minutes.
- Add the milk in dashes, stirring until thickened* before adding more. Once the milk has all been incorporated, stir until you have reached a thick, coating consistency then add the mustard, cheese and seasoning. Stir until the cheese has melted.
- Evenly pour the sauce over the vegetables, ensuring everything is coated.
- Finally, make the crumb by mixing together the panko, melted butter and parsley. Sprinkle over the top of the sauce until covered.
- Bake in the oven for 35-40 minutes or until bubbling and golden brown. Leave to cool for 5-10 minutes before serving.
*NOTE: the sauce will at first look unusual as it will form a thick ball, then slowly loosen to create a thick, creamy sauce.
