Cauliflower and Bacon Savoury from The Times Cookery Book by Katie Stewart
Trim the cauliflower, and break into medium-sized sprigs. Cook in boiling salted water, just to cover, until tender – takes 8–10 minutes. Drain and reserve ¼ pint (1½ dl) of the cooking water...
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Colander
- Measuring cup
- Mixing bowl
Ingredients
- ¾ pint (4 dl) liquid
- 1½ oz (40 g) flour
- 2 oz (50 g) butter
- 6 bacon rashers
- 1 onion
- ½ oz (15 g) vegetable fat
- 1 large cauliflower
- freshly milled pepper
- salt
- 4 oz (100 g) grated Cheddar cheese
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