Cauliflower, bacon and mustard gratin

Cauliflower, bacon and mustard gratin is a perfect winter warmer recipe from Boursin, perfect as a winter side dish to share
Cauliflower, bacon and mustard gratin
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: medium


  • 700 g cauliflower, florets
  • 35 g butter
  • 2 tbsp plain flour
  • 450 ml milk
  • 1 tbsp wholegrain mustard
  • 150 g tomato, onion and chive cream cheese, such as Boursin
  • 2 tbsp olive oil
  • 100 g pancetta lardons
  • 100 g focaccia, breadcrumbs
  • 1 lemon, rind only
  • 2 tbsp sunflower seeds
  • 2 tbsp pumpkin seeds
  • 45 g red leicester cheese, grated


1. Preheat the oven to 200C/180C fan/gas 6. Plunge the cauliflower into a pan of boiling water, bring back to the boil and cover and simmer for 5 minutes. Drain thoroughly. Arrange the cauliflower in an ovenproof dish and set aside.

2. Melt the butter and flour together in a pan and cook, stirring over a low heat for 2 minutes. Remove the pan from the heat and gradually blend in the milk. Return to the heat and bring to the boil, stirring until thickened. Stir in mustard and cream cheese until well blended. Remove from the heat and allow to cool slightly.

3. Heat the oil in a large frying pan and cook the pancetta for 5 minutes. Add the breadcrumbs and cook for a further 5 minutes, stirring and scraping up any juices, until crisp and golden. Remove from the heat and allow to cool. Stir in the lemon rind, seeds and cheese.

4. Pour the sauce over the cauliflower to cover and scatter over the breadcrumb mixture. Bake for 25 35 minutes, until golden and piping hot. Serve.

Vegetable Bake

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