Steam the Cauliflower until just al dente (about 10 minutes). If you prefer, break up into florettes and reduce the cooking time accordingly. Drain and put to one side
Put most of the milk into a pan and start to heat through. Whisk the cornflour, philadelphia, stock powder, mustard and remaining milk together and then whisk into the milk-pan.
Bring the mixture to the boil whisking all the time till it thickens just to double cream thickness. Meanwhile pre-heat the oven to 170c
Put the cauliflower into a baking dish and pour over the sauce. Snip the bacon into 1cm pieces and scatter over the cauliflower. Top with the grated parmesan and put in the oven for 15 minutes.
This recipe can easily be made vegetarian by omitting the bacon and adding a little more cheese.
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.