A simple, delicious and different way to serve cauliflower

INGREDIENTS Makes: 6-8 servings 1 large head of cauliflower ½ cup cream cheese ½ cup sour cream 6 spring onions, thinly sliced and chopped ¼ to ½ cup grated Parmesan cheese 6 slices of bacon – cut into small pieces (more or less to taste) 1 cup grated cheese Salt and pepper

DIRECTIONS Prep Time: 15-20 mins Cooking Time: 10 mins (cauliflower); 30 mins (baking) • Preheat your camp oven or oven to 180°C. • Prepare the cauliflower by cutting out the stem and core and removing all outer leaves, then cut into large pieces. • Bring a large pot of water to the boil, add salt and cauliflower. • Cover, reduce to a simmer, and cook until just tender. You don’t want the cauli too soft or it will be too mushy when you bake it. • Drain well and place in a large bowl. • Mash gently with a potato masher – but don’t mash too much as you want some chunks. • While the cauli is cooking, cook the bacon in a pan over a reasonably high heat until it’s nice and crisp. Remove and drain on a paper towel. • Mix the cream cheese and sour cream in a bowl until well-blended. • Add this mixture to the cauli mash, along with the chopped spring onions, Parmesan and ¾ of the chopped bacon. Mix well to combine. Season to taste. • Lightly grease an ovenproof dish or foil tray (one that will fit inside your camp oven), spoon the cauliflower mix into the dish and spread out evenly. • Sprinkle the top with the cheddar cheese and the rest of the chopped cooked bacon. • Bake for 30 to 35 minutes, or until hot and the top is slightly browned.

VIV’S HINTS You can use low-fat cream cheese, light sour cream and light cheese if you like, but don’t use ‘no fat’ versions. You could also use a flavoured cream cheese, such as chive and onion.

Cauliflower releases sulphide when cooking, producing an unpleasant odour. To prevent the smell, add a splash of milk to the boiling water as it’s said to neutralise the release of sulphide. You can also add a dash of wine or vinegar to the pot.

When choosing a cauliflower, pick one that is firm and has a compact, creamy-white head with no signs of bruising or wilted outer leaves. Store it stem-side up.

Do not wash vegetables until you’re ready to eat them.