Cauliflower, Bacon and Potato Bake

If you're anything like us, you often get left with some sad looking veggies at the end of the week. We have managed to build up a stockpile of potatoes and we always seem to have a cauliflower left in the fridge too! Waste not, want not!

Serves 4

Ingredients:

-900g Dutch cream potatoes - if you've got random brushed potatoes in the cupboard you can use those!

-480g cauliflower

-5 hard boiled eggs

-3 whole rashes of bacon

-100g sour cream

-25g butter

-1/4 cup parsley

-1/4 cup Parmesan cheese to top

-1 tsp salt + extra to taste

METHOD

1) Peel and wash the potatoes. Slice once in half and boil or steam until cooked half way

2) Cut the cauliflower florets and boil or steam until soft

3) Blend the cauliflower while hot with the sour cream, butter and salt until smooth

4) Slice the potatoes and eggs lengthways into thin pieces and dice the bacon

5) Begin layering the dish lasagne style - potatoes, bacon, egg, parsley and cauliflower sauce to top. Continue this process until all of the ingredients are used - season each layer of potatoes with a sprinkle of salt

6) Finish the top layer with the cauliflower sauce and grate over the parmesan cheese

7) Bake in a preheated oven on 180 degrees for 30 minutes until golden on top

ENJOY