Cheesey Cauli & Bacon Bake

Recipe Notes

WINE MATCH: A big buttery Chardonnay.

Variations & Substitutions

different cheese – I usually use good melting cheese like gruyere, swiss or emmental. But any combo of cheese is good including cheddar. Sometimes I add a little parmesan for extra flavour but I wouldn’t use all parmesan because it doesn’t melt and go all stringy.

vegetarian – just skip the bacon. Replace bacon with sliced onion (add to the oven at the beginning to cook with the cauli) or use sun dried tomatoes, grilled peppers or sliced smoked tofu and add them where the bacon would go. Or serve scattered with roast or smoked almonds.

more substantial (carb lovers) – toss in cooked pasta or potatoes and do the final cheese melting in larger dishes. Or serve with garlic bread or better yet pile everything into a well buttered roll.

more substantial (low carb) – serve with poached or fried eggs or as a side to roast chicken or BBQ steaks.

more veg – add other veg to roast with the cauli. Sliced onion is lovely. Broccoli or diced root veg will also work.

dairy-free – roast the cauliflower and bacon and serve on a bed of hummus or broccoli hummus.

no mayo / egg-free – use olive oil instead.

spanish vibe – use crumbled chorizo for the bacon and toss in a chopped red bell pepper (capsicum) with the cauli and a pinch of smoked paprika with the cheese.

bacon alternatives – smoked chicken, salami, cooked sausage, prosciutto, sun dried tomatoes, grilled peppers.

homemade mayo - use this recipe.

Prepare Ahead

Yes! Just cook as per the recipe but don’t do the final cheese melting and keep the salad / parsley separately. Will keep in the fridge for 2 weeks or can be frozen. To serve, crank your oven back up to the highest setting and cook for 5-10 minutes or until everything is hot and cheese is melted.