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Cauliflower cheese with bacon bits
Preheat the grill on a medium setting. Start by grilling the bacon until crispy. Leave to cool on absorbent paper while you prepare the rest of the dish.
Prepare the cauliflower into large floret’s. Place into a pan of boiling, salted water and cook until tender. 10-12 minutes. Drain the cauliflower well.
Heat the Philadelphia and the crème fraiche in a sauce pan with the mustard and season with salt and pepper. Stir through the egg yolk at the last moment. Arrange the cauliflower into serving dishes and spoon over the sauce and sprinkle with the parmesan. Place under a hot grill for 3-4 minutes, until golden brown.
Break up the bacon rashers and sprinkle over the top and serve.
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