• 750g frozen cauliflower florets
  • 100g frozen peas
  • 160g bacon lardons
  • 50g/2oz plain flour
  • 500ml/17fl oz milk
  • 150g/5oz mature cheddar, finely grated
  • freshly ground black pepper
  • 4 tbsp breadcrumbs


  • STEP 1
    Preheat the oven to 200C/180C Fan/Gas 6
  • STEP 2
    Half fill a large saucepan with water and bring to the boil. Add the cauliflower florets and boil for 7-8 minutes (al dente). Drain and empty the cauliflower into a suitable oven dish.
  • STEP 3
    bring a small pan of water to the boil and add the peas. Cook until al. dente (5-6 mins). Set aside.
  • STEP 4
    fry the bacon lardons on a medium heat until crisp - 5-6mins - and set aside.
  • STEP 5
    Making the cheese sauce - melt the butter in a saucepan over a gentle heat, whisk in the flour until the mixture forms a smooth paste. Add the milk in small quantities to prevent lumps forming. When the milk is just starting to bubble, stir in 2/3 of the cheese and the ground pepper, stirring constantly until the sauce has thickened enough to coat the back of a spoon (about 6-8 minutes).
  • STEP 6
    Add the peas and the bacon lardons to the cheese sauce mix, stirring thoroughly. Pour evenly over the cauliflower florets and add the remaining grated cheese and breadcrumbs.
  • STEP 7
    Bake in the pre-heated oven for 20-25 minutes, or until the top is golden-brown and the sauce is bubbling.

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