Baked Cauliflower With Yoghurt

Photo: Robyn MacLarty

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

Break the cauliflower into flowerettes and cook in boiling salted water for 15 minutes. Drain and put into a warm ovenproof dish.

Makes a sauce by melting the butter, stirring in the flour to form a dry roux, and finally adding the milk.

When thick, remove from the heat and stir in the egg yolk, mustard and yoghurt.

Add the chopped bacon. Pour over the cauliflower, sprinkle with breadcrumbs and paprika, and brown under the grill.

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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.