Cauliflower cheese with bacon bits
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  • Prep time 10 '
  • Total time 50 '


  • 4 rashers streaky bacon
  • 1 large cauliflower
  • 100 g Philadelphia Light
  • 2 tbsp half crème fraiche
  • 1 tsp English mustard
  • seasoning to taste
  • 1 egg yolk
  • 50 g parmesan cheese


  • 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.


Nutritional Information

Typical values Per recipe
Energy 4271.0 kj
Energy 1020.0 kcal
Fat 66.0 g
Carb 32.4 g
Protein 75.2 g
Saturated fat 30.8 g
Salt 5.6 g
Dietary fibre 15.6 g
Sugars 27.2 g