Cauliflower, bacon and sage gratin

Cauliflower, bacon and sage gratin

By
From
Man Food
Serves
4
Photographer
Billy Law

I love roasted cauliflower, especially those crisp edges, which have an almost meaty flavour. This dish is a great alternative to the standard potato gratin — and it’s about a million times better than the steamed cauliflower your grandmother served up.

Ingredients

Quantity Ingredient
1 large cauliflower, cut into small florets
125ml milk
2 garlic cloves, finely chopped
freshly grated nutmeg, to taste
1 tablespoon olive oil
2 bacon slices, cut into thin strips
12-14 sage leaves
125ml thickened cream
salt, to taste
freshly ground black pepper, to taste
25g parmesan, grated
25g panko or dry breadcrumbs

Method

  1. Preheat the oven to 200ºC.
  2. Put the cauliflower, milk, garlic and around 10 shavings of nutmeg in a large saucepan, cover with a lid and bring to a simmer over a medium heat. Simmer for about 5 minutes.
  3. Meanwhile, heat the oil in a frying pan over a medium heat and fry the bacon until crisp. Drain on paper towel.
  4. Add the sage leaves and bacon to the cauliflower. Give it a toss and tip everything into a large baking dish. Pour the cream evenly into the dish, season with salt and pepper then sprinkle the parmesan and breadcrumbs over the top.
  5. Bake for 30 minutes, or until the cauliflower is hot and bubbly with a golden, delicious crust on top.
Tags:
Man
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Billy
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