Tuesday – Cauliflower with Pickled Onion Sauce

A hearty winter warmer with added bite thanks to the tangy shallots.

1. Cook florets in lightly salted boiling water for approx 7 minutes until the stalks are just tender. Drain and keep warm.
2. To prepare sauce, melt butter and add flour to make a roux or paste. Gradually blend in milk using a balloon whisk, stirring through to boiling point for a couple of minutes. The sauce should be smooth and sufficiently thick to coat the back of a spoon.
3. Stir in parsley and drained pickled onions.
4. Season to taste.
5. Pre heat grill and place cauliflower in a heat proof dish. Pour over onion sauce and scatter with breadcrumbs. Grill until crumbs toasted then serve topped with the crispy bacon.

You can make this without bacon for a tasty vegetarian dish.