Carrots with bacon & marmalade butter
Take the humble carrot to new heights with an irresistible bacon and marmalade butter. This makes a great Christmas dinner side
Creamy cauli, brioche & bay bake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 750ml whole milk
- 3 bay leaves
- 1 large cauliflower(about 750g), cut into pieces, leaves and all
- 75g butter
- 75g plain flour
- 75ml double cream
- grating of nutmeg
- 2 tsp Dijon mustard
- 75g parmesanor vegetarian alternative
- 50g briochecut into 1cm cubes
Nutrition: Per serving
- kcal407
- fat28g
- saturates17g
- carbs24g
- sugars10g
- fibre3g
- protein13g
- salt0.8g
Method
step 1
Warm the milk and bay in a saucepan over a low heat for a few minutes. Once steaming, turn off the heat. Leave to infuse for 10 mins. Meanwhile, put the cauli in another pan, cover with hot water and boil for 2-3 mins until tender. Drain and leave in the colander to steam-dry.
step 2
Melt the butter in the cauliflower pan (no need to wash it) over a medium heat. Stir in the flour and cook for a minute or two, stirring to make a sandy paste. Add a ladleful of the warm milk, stirring until smooth. Keep adding the milk, stirring well, until you have a smooth sauce. Add the cream, nutmeg, mustard and half the cheese. Season well.
step 3
Heat the oven to 200C/180C fan/gas 6 if cooking straightaway. Tip the cauliflower into a baking dish (ours was 20 x 30cm), arranging any leaves to poke out a little, so they’ll go nice and crispy. Pour over the sauce, making sure the cauliflower is fully coated. Scatter over the brioche and remaining cheese. Will keep chilled for two days. Bake for 25-30 mins until golden.
