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Cauliflower and bacon gratin
Cauliflower and bacon gratin

Cauliflower and bacon gratin

Preparation 20 minutes
Cooking time 20 to 25 minutes
Servings 6 to 8


  • 45 ml (3 tbsp) butter
  • 45 ml (3 tbsp) all-purpose flour
  • 500 ml (2 cups) cold milk
  • 1 pinch of grated nutmeg
  • Salt and freshly ground black pepper
  • 1 medium cauliflower, in florets
  • 150 g (5 oz) smoked bacon, diced
  • 150 g (5 oz) grated cheese (4-cheese mix or your favourite cheese)


  1. Preheat the oven to 190 °C (375 °F)
  2. In a saucepan, melt the butter over medium heat.
  3. Add the flour and stir with a spoon.
  4. Cook for 2 to 3 minutes, constantly stirring until the roux whitens.
  5. Add the milk and cook, stirring constantly with a whisk. Add the nutmeg.
  6. Cook until the béchamel sauce boils and thickens. Remove from the heat. Set aside.
  7. Blanch the cauliflower florets in boiling salted water. Do not overcook. Drain.
  8. Place in a 20 cm x 20 cm (8 in. x 8 in.) oven-safe dish.
  9. In a skillet, fry the diced bacon over medium heat until nicely browned.
  10. Remove from the skillet and pat dry on paper towels.
  11. Pour the béchamel sauce over the cauliflower. Add the diced bacon.
  12. Sprinkle with grated cheese.
  13. Bake in the oven for 20 to 25 minutes, or until the gratin is nicely browned.
  14. Set aside to cool for at least 10 minutes before serving.
Availability in stores