A hearty winter warmer with added bite thanks to the tangy shallots.
Cook florets in lightly salted boiling water for approx 7 minutes until the stalks are just tender. Drain and keep warm.
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.
Stir in parsley and drained pickled onions.
Season to taste.
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.
3 heaped tbsps Garner’s Pickled Shallots, drained
1 cauliflower, broken into florets
50g plain flour
560mls semi skimmed milk
Freshly milled black pepper
1 tbsp chopped fresh parsley
3tbsps wholemeal breadcrumbs
6 rashers of streaky bacon, grilled to crisp