Cauliflower And Bacon Cheese
|Streaky bacon rashers||4 Ounce, rinded (100 Gram)|
|Butter/Margarine||1 1⁄2 Ounce (40 Gram)|
|Flour||45 Milliliter (3 Level Tablespoon)|
|Milk||1⁄4 Pint (150 Milliliter)|
|Aged cheese||4 Ounce, grated (100 Gram, Mature)|
|Made mustard||2 1⁄2 Milliliter (1/2 Level Teaspoon)|
|Freshly ground black pepper||To Taste|
Break the cauliflower into florets and wash.
Cut the bacon in 2.5-cm (1 -in) pieces and fry them gently in a pan until the fat runs out, then brown slightly.
Remove bacon from the pan and run off the fat.
Put the trivet in the pressure cooker and pour in 300 ml (1/2 pint) water.
Put the cauliflower florets into a separator, sprinkle with salt and put into the pressure cooker.
Put on the lid and bring to high (15 lb) pressure.
Cook for 3-4 minutes.
Reduce pressure quickly.
Place the cauliflower with the bacon in a hot ovenproof dish and keep it warm.
Reserve 150 ml (1/4 pint) of the vegetable stock to use in the sauce.
Melt the fat in a pan over a gentle heat and stir in the flour, cook for 2-3 minutes.
Remove pan from the heat and stir in the milk and stock, mix well and return to the heat, stirring until the sauce boils and thickens.
Then stir in half the cheese, the mustard and seasoning and pour the sauce over the cauliflower.
Sprinkle with the remaining cheese and brown under a hot grill.