Baked Cauliflower With Yoghurt
By: Robyn MacLarty
Published: Friday, June 25, 2010 - 1:32am

Ingredients




1 medium sized cauliflower
3 tablespoons butter
3 tablespoons flour
1 cup milk
1 egg yolk
2 teaspoons prepared French mustard
1/2 cup plain yoghurt
6 slices cooked and diced streaky bacon
Paprika

Preparation

1 Break the cauliflower into flowerettes and cook in boiling salted water for 15 minutes. Drain and put into a warm ovenproof dish. 2 Makes a sauce by melting the butter, stirring in the flour to form a dry roux, and finally adding the milk. 3 When thick, remove from the heat and stir in the egg yolk, mustard and yoghurt. 4 Add the chopped bacon. Pour over the cauliflower, sprinkle with breadcrumbs and paprika, and brown under the grill.

About


This dish a bit like cauliflower cheese, except you add yoghurt instead of cheese. I’d never heard of adding yoghurt to béchamel before, and I was a little sceptical, but it works. The sauce doesn’t have an obviously yoghurty taste, but rather a fresh, light flavour that works beautifully with this particular vegetable. I think the bacon is optional, though, and I might even add a little Parmesan next time I make it. And there will be a next time, because it's friggin' delicious.