6 rashers bacon
1 pint Bechamel sauce
1-4oz Cotswold cheese, crumbled and grated
1 teaspoon of mustard
Salt and pepper to season
1. Break the cauilflower into florets, cook until just tender and drain well.
2. Grill bacon until crispy and cut into small pieces.
3. Make a Bechamel sauce, either fresh or use a packet. Add the Cotswold cheese and mustard and season to taste.
4. Place the cauliflower and bacon in a baking dish, pour over the sauce and sprinkle over some Cotswold, bake in a hot oven until bubbling and golden.