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Home Magazine
Prep Time: 00:15
Servings: 4
Cooking Time: 00:20
Ingredients
- 1 - large cauliflower head, broken into florets
- 100g - butter
- - dash of olive oil
- - nutmeg
- 6 - sage leaves
- 1 - heaped spoon of crème fraîche
- - Parmesan cheese, freshly grated
- 5 - strips of bacon, fried until crispy
Method
With bacon bits and Parmesan cheese.
Rub the butter over the cauliflower florets and place them on a baking tray. Sprinkle with olive oil, nutmeg, salt and pepper and the sage leaves and grill in the oven until the tips of the florets brown and the cauliflower is soft (you can steam it before grilling if you prefer).
Spoon the florets into a dish and mash. Add the crème fraîche – the texture will become thick and creamy. Stir in the cheese and sprinkle the crispy bacon pieces and extra florets over the top. It’s delicious as is but makes an amazing side dish with Sunday’s roast chicken.
Text and image: Home magazine
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Spoon the florets into a dish and mash. Add the crème fraîche – the texture will become thick and creamy. Stir in the cheese and sprinkle the crispy bacon pieces and extra florets over the top. It’s delicious as is but makes an amazing side dish with Sunday’s roast chicken.
Text and image: Home magazine
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
