Perfect cauliflower cheese with bacon recipe
 Cauliflower cheese with a fantastic crunchy parmesan topping. The bacon and mushrooms make it hearty enough to work as a main course. 1 head cauliflower, trimmed and broken into florets 1 head cauliflower, trimmed and broken into florets 250g/9oz smoked streaky bacon, cut into 1cm/½in strips 250g/9oz chestnut mushrooms, finely sliced25g/1oz butter50g/2oz plain flour250ml/9fl oz full-fat milkpinch English mustard powder200g/7oz gruyère cheese, grated55ml/2fl oz double creamsalt and freshly ground black pepperpinch ground nutmeg 250g/9oz smoked streaky bacon, cut into 1cm/½in strips 250g/9oz chestnut mushrooms, finely sliced 25g/1oz butter 50g/2oz plain flour 250ml/9fl oz full-fat milk pinch English mustard powder 200g/7oz gruyère cheese, grated 55ml/2fl oz double cream salt and freshly ground black pepper pinch ground nutmeg 50g/2oz ciabatta breadcrumbs50g/2oz parmesan cheese, finely grated 50g/2oz ciabatta breadcrumbs 50g/2oz parmesan cheese, finely grated green saladcrusty bread green salad crusty bread Method For the cauliflower, cook the florets in a large pan of boiling water for about 10 minutes, or until just tender. Drain and set aside. Meanwhile for the béchamel sauce, fry the bacon strips in a dry frying pan until coloured but not crisp. Remove the bacon with a slotted spoon and set aside, keeping the bacon fat in the pan. Add the mushrooms to the pan of bacon fat and fry for 2-3 minutes, or until golden-brown. Remove from the pan and set aside. Melt the butter in a clean saucepan and beat in the flour until smooth. Slowly whisk in the milk until smooth, then stir in the mustard powder, grated cheese and double cream. Keep stirring until the cheese has melted and the mixture is thick and creamy. Season to taste with salt and freshly ground black pepper, then fold in the bacon and mushrooms. Preheat the oven to 180C/160C Fan/Gas 4. Place the cauliflower florets into an ovenproof casserole dish and pour over the cheesy sauce. Sprinkle over a pinch of freshly grounded nutmeg. For the topping, mix the ciabatta breadcrumbs with the parmesan cheese, then sprinkle the mixture over the cauliflower. Place into the oven for 15 minutes, or until the topping is golden-brown and bubbling. Spoon the cauliflower cheese onto plates and serve with a crisp green salad and crusty bread. For the cauliflower, cook the florets in a large pan of boiling water for about 10 minutes, or until just tender. Drain and set aside. For the cauliflower, cook the florets in a large pan of boiling water for about 10 minutes, or until just tender. Drain and set aside. Meanwhile for the béchamel sauce, fry the bacon strips in a dry frying pan until coloured but not crisp. Remove the bacon with a slotted spoon and set aside, keeping the bacon fat in the pan. Meanwhile for the béchamel sauce, fry the bacon strips in a dry frying pan until coloured but not crisp. Remove the bacon with a slotted spoon and set aside, keeping the bacon fat in the pan. Add the mushrooms to the pan of bacon fat and fry for 2-3 minutes, or until golden-brown. Remove from the pan and set aside. Add the mushrooms to the pan of bacon fat and fry for 2-3 minutes, or until golden-brown. Remove from the pan and set aside. Melt the butter in a clean saucepan and beat in the flour until smooth. Slowly whisk in the milk until smooth, then stir in the mustard powder, grated cheese and double cream. Keep stirring until the cheese has melted and the mixture is thick and creamy. Season to taste with salt and freshly ground black pepper, then fold in the bacon and mushrooms. Melt the butter in a clean saucepan and beat in the flour until smooth. Slowly whisk in the milk until smooth, then stir in the mustard powder, grated cheese and double cream. Keep stirring until the cheese has melted and the mixture is thick and creamy. Season to taste with salt and freshly ground black pepper, then fold in the bacon and mushrooms. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Place the cauliflower florets into an ovenproof casserole dish and pour over the cheesy sauce. Sprinkle over a pinch of freshly grounded nutmeg. Place the cauliflower florets into an ovenproof casserole dish and pour over the cheesy sauce. Sprinkle over a pinch of freshly grounded nutmeg. For the topping, mix the ciabatta breadcrumbs with the parmesan cheese, then sprinkle the mixture over the cauliflower. Place into the oven for 15 minutes, or until the topping is golden-brown and bubbling. For the topping, mix the ciabatta breadcrumbs with the parmesan cheese, then sprinkle the mixture over the cauliflower. Place into the oven for 15 minutes, or until the topping is golden-brown and bubbling. Spoon the cauliflower cheese onto plates and serve with a crisp green salad and crusty bread. Spoon the cauliflower cheese onto plates and serve with a crisp green salad and crusty bread.