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The classic flavours of cauliflower cheese are ramped up to eleven in this beautiful dish from George Farrugia. Thick cauliflower steaks are served with an intense caramelised onion and pickled walnut purée, crispy bacon lardons and a mustardy cheddar sauce.
George uses an espuma gun to aerate the cheese sauce into a foam in this dish, but you can easily serve the sauce as is if you don't have one to hand. Simply omit the bacon to make this dish vegetarian.
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