This recipe first appeared in Food magazine.
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Ingredients
Method
1.Preheat the oven grill to 180°C.
2.Spread out the rashers of bacon on a baking rack and grill for 8-10 minutes, until golden and crispy. Allow to cool slightly, then chop into small pieces.
3.Bring a large pot of water to the boil, add a pinch of salt and cook the cauliflower florets for 5 minutes, until just tender. Drain and set aside.
4.Heat the olive oil in a frying pan over a medium heat and brown the onions and garlic for 3-4 minutes, until softened. Season with salt and pepper. Remove from the heat, add the cream cheese and mix thoroughly until well combined.
5.Add the drained cauliflower, nutmeg and grated cheese of your choice to the cream cheese mixture. Toss well, and transfer to a baking dish.
6.In a bowl, combine the bacon, ground almonds and Parmesan cheese. Season with salt and pepper. Sprinkle the bacon over the cauliflower.
7.Place the baking dish back under the grill and bake for 10 minutes, until bubbling and golden brown. Top with a sprinkling of fresh parsley.
Note
- Ready in 25 minutes, Serves 4 as a main, 6 as a side. – Make this dish when you have leftover pork roast, and chop up pork crackling instead of bacon for a super crunchy, gluten free topping. – By using cauliflower instead of pasta in my tasty version of ‘Mac’ & Cheese, you’re not only instantly increasing your 5+ a day intake, you’re creating a gluten-free, lower-carb meal. This dish doesn’t scrimp on flavour and even the kids will love it.
