Bacon & Cauliflower Cheese on Toast (10‑Minute Snack)

Ingredients

• 2 slice Sourdough bread (Thick slices for sturdy base)
• 50 g Light smoked back bacon (Cut into small pieces)
• 150 g Cauliflower florets (Halve large florets, quarter the biggest pieces)
• 1 tsp Smoked paprika (Adds smoky depth)
• 1 tbsp English mustard (Smooth, sharp mustard)
• 2 tbsp Double cream (Full‑fat for richness)
• 2 tbsp Cream cheese (Softened)
• 1 tsp Unsalted butter (Prevents burning)
• 100 g Mature cheddar cheese (Grated thickly for maximum melt)
• 2 tbsp Parmesan cheese (Freshly grated for topping)
• 1 tbsp Fresh chives (Finely chopped)
• Salt and freshly ground black pepper (To taste)

Instructions

1. Slice the bread

   Cut two thick slices of sourdough bread; thicker slices keep the toast sturdy and prevent sogginess.

   Time: PT1M

2. Prep the bacon

   Trim any excess fat from the smoked back bacon and cut into small bite‑size pieces.

   Time: PT1M

3. Cut cauliflower

   Separate cauliflower into small florettes; halve the larger ones and quarter the biggest so they cook quickly.

   Time: PT2M

4. Grate the cheddar

   Grate 100 g of mature cheddar on the coarse side of a box grater.

   Time: PT1M

5. Preheat oven & toast bread

   Set the oven to broil (≈450°F/230°C). Place the bread slices on a baking sheet and toast for about 2 minutes until the surface is lightly golden but not fully crisp.

   Time: PT2M

   Temperature: 450°F

6. Crisp the bacon

   Heat a skillet over medium‑high heat, add a tiny drizzle of oil if needed, then add the bacon pieces. Cook, stirring, until crisp and golden, about 2 minutes.

   Time: PT2M

7. Toast cauliflower with bacon

   Add the cauliflower florets to the same pan with the bacon fat. Toss and sauté for 2 minutes until they get a light caramel colour.

   Time: PT2M

8. Build the cheese sauce

   Reduce heat to medium, add 1 tsp butter, 1 tsp smoked paprika, and 1 tbsp English mustard. Stir in the cream cheese and double cream, scraping the pan bottom. Bring to a gentle boil, then lower the heat.

   Time: PT2M

9. Melt the cheddar

   Stir the grated mature cheddar into the bubbling sauce until fully melted and smooth.

   Time: PT1M

10. Assemble and broil

    Spoon the creamy cauliflower‑bacon mixture generously over each toasted slice. Sprinkle 2 tbsp grated Parmesan, a pinch of salt and cracked black pepper. Return to the broiler for 2 minutes until the cheese bubbles and turns golden.

    Time: PT2M

    Temperature: 450°F

11. Finish with chives

    Scatter the chopped fresh chives over the hot toast, then give a final 1‑minute broil to lightly wilt the herbs.

    Time: PT1M

    Temperature: 450°F

12. Serve

    Slide the toasts onto plates, serve immediately while hot and gooey.

    Time: PT1M

Nutrition Facts

Calories

420

Protein

20 g

Carbohydrates

30 g

Fat

30 g

Fiber

3 g