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  • Back bacon (roughly chopped) 240.0 g
  • Onions (roughly chopped) 111.0 g
  • Fresh garlic (finely chopped) 5.0 g
  • Cauliflower florets 500.0 g
  • Boiling water 250.0 ml
  • Parmesan cheese (grated) 35.0 g
  • Cheddar cheese (optional) 200.0 g
  • Spring onion (thinly sliced) 5.0 g
  • Butter 15.0 g
  • Cream 125.0 ml
  1. Method:

    • Place bacon on baking tray and cook until browned. Place on paper towel-lined tray and set aside. Drain bacon fat leaving 2 to 3 tablespoons in the pan.
    • Add onion, garlic, Knorr Aromat Original and Robertsons Veggie Seasoning to the bacon fat and cook for 2 min. Add cauliflower and cook until slightly softened, about 5 min. Mix Knorr Professional Chicken Stock Granules and boiling water, stir well. Add to cauliflower mixture and simmer on low for 30 min.
    • Transfer cauliflower mixture to a blender and add cream and parmesan cheese, blend until smooth.
    • Fold in the butter.
    • Pour cauliflower mash into a 1 x 1/2 Bain Marie insert or baking dish.
    • Top with grated cheddar cheese and grill until golden brown. Top with bacon and chopped spring onions and serve.
  2. Chef's Tip:

    • Can swap parmesan cheese for mozzarella cheese.