Roasted cauliflower with bacon crumble
Roasted cauliflower with bacon crumble
Subscribe to Sainsbury's magazineThis savoury roasted cauliflower crumble by French chef Bruno Loubet is packed with cheese and streaky bacon - it makes a wickedly good side dish or is equally delicious on its own
Ingredients
- 3 tbsp olive oil
- ¼-½ tsp ground turmeric
- 2 garlic cloves, crushed
- 1 large or 2 small heads of cauliflower, cut into small florets
- 1 tbsp lemon juice
- 2 tbsp roughly chopped parsley
For the crumble
- 100g (about 6 rashers) streaky bacon
- 75g plain flour
- 75g Parmesan, finely grated
- 75g unsalted butter, cubed
- 1 medium egg yolk, beaten
Step by step
■ Prepare to the end of step 3 the day before; chill separately.
■ Reheat the cauliflower for 10 mins at 180°C, fan 160°C, gas 4; add the crumble on another tray for the last 5 minutes.
■ The cooked bacon crumble also freezes well.
Preheat the oven to 180°C, fan 160°C, gas 4. Quickly pan-fry the bacon rashers in a large frying pan for a few minutes on each side until they turn opaque but don’t crisp or take on any colour. Place the bacon on a chopping board and chop very finely.
Put the flour, Parmesan, butter and some seasoning in a food processor and whiz until mixed. Add the bacon, blitz briefly, then add the egg yolk and give two pulses to combine into small clumps. Remove from the bowl and spread out on a lined baking sheet. Bake for 12-15 minutes until golden and bubbling. Leave to cool on the baking sheet.
Increase the oven temperature to 200°C, fan 180°C, gas 6. In a large bowl, mix the oil, turmeric and garlic together with some seasoning. Toss the cauliflower in the oil to coat. Spread out on 1 or 2 shallow trays and roast in the oven for 35 minutes until tender and slightly caramelised.
Toss the cauliflower with the lemon and parsley and tip into a serving dish. Break up the crumble and scatter over with your hands; serve immediately.
