If you’re a fan of cauliflower cheese you will like this one.
I’m sure it would be delicious as a side dish, but we’ve eaten it about four times in the past month as a main course, when we felt like a mainly vegetarian evening meal. For anyone following a low carb diet this ticks all the boxes.
1 large cauliflower cut into flowerets
8 slices bacon, diced and fried in a little oil till starting to go crispy
6 Tbs snipped chives
½ cup mayonnaise (preferably home-made)
½ cup sour cream or cream
2 cups grated cheddar cheese
Preheat oven to 200°C. In a large pot boil water and cook cauliflower for about 8 minutes or until al dente, drain and let cool. In a large bowl combine sour cream, mayonnaise, half the bacon, half the chives and half the grated cheese. Lastly add the cauliflower and carefully mix well. Tip into a shallow greased lasagne-type dish and cover with remaining cheese and bacon. Can be made ahead to this point and kept refrigerated for up to 24 hours, covered.
Bake for 15-20 minutes until cheese is melted. Top with remaining chives and serve. If it has been refrigerated it will need to bake for about half an hour.