Cauliflower Cheese

Serves 4 as main meal or 6 as a side dish.
 
Ingredients:

1 Large or 2 med cauliflower
130 Grams Streaky or back bacon
230   "      coarsely grated Cheddar cheese
1 1/4 Pints Milk ( any variety will do )
4 Level table spoons corn flower.
125 Grams small mushrooms sliced
Black pepper to your taste
 
Method:
1. Cut the cauliflower in to florets and cook as normal.
2. At the same time lay bacon rashers on  an oven proof tray in a hot oven until well cooked.
3. Fry mushrooms in a little oil then turn onto kitchen paper to remove any excess
4. While everything is cooking pour most of the milk in a saucepan (retaining a little to mix
with the cornflower) warm on a low heat do not let the milk boil or it will burn
5. Add the cornflower to the remaining milk stir then add to the saucepan stirring all the time.
6. Remove from the heat and tip in 3/4 of the cheese.
7. Put back on the heat and stir until the sauce is thick and creamy
8. Turn of the heat and add mushrooms, chop bacon in to small pieces and add also black
pepper to your taste.
9. Turn well strained cauliflower into an oven proof dish and then tip the sauce over the top.
10. Lastly sprinkle the last of the cheese on top and place in the oven at about 200 deg centigrade until cheese has melted and started to brown.
 
Tip  Cut the bacon with scissors,  it’s much easier! 

A great wine to compliment the strong taste of Cauliflower Cheese would be
Domaine Chantegut Vacqueyras a rich velvety Rhone, however if £13.99 is a bit expensive for you then this great Fontaine du Roy Costieres de Nimes 2008 is a great cheaper alternative at only £5.69.