Floret. The best a man can get.

I've been awfully busy lately and busy often means little time to cook or eat out. I haven't had many particularly noteworthy food experiences for a while.

This evening, though, I stumbled upon an unexpectedly delicious find. A recipe in Waitrose Food magazine caught my eye and I did my usual adaptation jobbie.

I love cauliflower, so I'm always tempted by cauliflower cheese. But this had the added bonuses of broccoli and bacon lardons too.

So, steam some broccoli and cauliflower florets (fairly small ones) for 3 or 4 minuted - or longer if you prefer vegetables a little bit mushy, like I do. In the meantime fry bacon lardons for a few minutes until they start to brown. Drain the vegetables and put them in a big ovenproof dish with the lardons and plenty of black pepper. Pour over some cheese sauce (you could make the sauce, but it isn't really a particularly rewarding thing to make and shop-bought ones are pretty good). Top it all with some breadcrumbs mixed with loads of parmesan shavings. I sprinkled even more parmesan on top as well, because I was in a cheesy mood. And that's it - stick it in the oven for 15 minutes.

I ate it with a roasted chicken breast, but I bet it goes well with loads of things. Ok, I know it isn't haute cuisine but it was completely delicious - try it!

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