Ingredients

• 1 medium cauliflower
• stalk removed
• florets separated
• 100g/3½oz butter
• 40g/1½oz plain flour
• 500ml/18fl oz milk
• 1 tbsp Dijon mustard
• 300g/10½oz extra mature cheddar
• grated
• sea salt and freshly ground black pepper
• 3 slices brioche
• blitzed to crumbs in a food processor
• 20 rashers streaky bacon or pancetta
• 2 tbsp maple syrup

Directions

• Preheat the grill to its highest setting.
• Bring a large pan of salted water to the boil
• then cook the cauliflower florets for 5-6 minutes
• or until tender. Drain well and refresh in a large bowl of iced water.
• Melt half of the butter in a large saucepan. When melted
• whisk in the flour to form a smooth paste. Continue to cook the paste for 1-2 minutes
• whisking continuously.
• Gradually add the milk to the paste
• whisking after each addition until smooth. When all of the milk has been added to the sauce
• stir in the mustard and half of the grated cheese until smooth. Season
• to taste
• with salt and freshly ground black pepper.
• Drain the cooled cauliflower florets and transfer to an ovenproof dish. Pour over the cheese sauce
• then sprinkle over the remaining grated cheese.
• Place the dish under the grill for 4-5 minutes
• or until the cheese is golden-brown and bubbling.
• Meanwhile
• melt the remaining butter in a frying pan over a medium heat. Add the brioche crumbs and fry until golden-brown and crisp
• stirring well. Transfer to a bowl.
• Wipe the frying pan with kitchen roll. Add the pancetta and dry-fry until crisp and golden-brown. Drizzle over the maple syrup and stir until it coats all of the pancetta.
• To serve
• sprinkle the breadcrumbs over the cauliflower cheese. Lay the rashers of maple syrup pancetta on top. Spoon onto plates.