BACON AND CAULIFLOWER CHEESE -Serves 4 Syn Free, if using the cheese as HEX's 1 large cauliflower, cut into florets 500g tub of Quark 4 eggs 160g reduced-fat, extra mature Cheddar 8-10 rashers of bacon, all visible fat removed and cut into strips Pre-heat the oven to 200C/Gas 6. Steam or boil the cauliflower florets, drain well and put into a large, ovenproof bowl. Beat the Quark, eggs and 110g of the cheese, with salt and pepper, to taste. Mix until smooth. Pour over the cauliflower. Sprinkle the remaining cheese, evenly, over the top and place strips of bacon over the top of this, making sure they don't overlap too much. Bake for 25 minutes or until the cheese is golden and bubbling and the bacon is cooked through. I add a little paprika in with the Quark mixture and, when I want a bit more crunch to the bacon, I cook it under the grill and place it on top of the plated up food. Lovely, either as a side dish or served with crusty HEX bread, for a tasty lunch/tea. This was based on a SW recipe and then adapted by Amy Jones.