Cauliflower Cheese and Whisky - Old Scottish Recipe

Submitted by English_Rose

"Cheese was often made in individual farmhouses and was combined with cauliflowers grown either in the fields or in the kitchen garden. Adding a few ounces of whisky adds an extra flavour to this popular dish."

 

• Ready In: 1hr
• Ingredients: 10
• Serves: 4

ingredients

• 1 medium cauliflower
• 6 ounces mushrooms, finely chopped
• 1⁄2 green pepper, finely chopped
• 1 1⁄4 cups heavy cream
• 4 ounces sharp cheddar cheese, shredded
• 6 tablespoons Scotch whisky
• 1 ounce fine oatmeal
• 1 pinch nutmeg
• salt and pepper
• 1⁄2 cup mixed nuts, chopped

directions

1. Remove the cauliflower stalks and cook the florets in hot water for five minutes.
2. Drain and put into an ovenproof dish with the chopped mushrooms and green peppers mixed inches
3. Heat the cream gently in a small pan, add the cheese, stirring frequently. When the cheese has melted, remove from the heat and mix in the whisky and oatmeal.
4. Add salt and pepper to taste and the pinch of nutmeg. Pour over the cauliflower and sprinkle the chopped nuts on top.
5. Bake in a pre-heated oven at 350F for 45 minutes. Serve immediately.

Reviews

[cherin vancouver]

Fantastic! I used half sharp cheddar and half smoked gouda, outrageous!! Thank you so much for sharing.

 

[Dr. Jenny]

I really enjoyed this different way of preparing cauliflower (I usually make it Rita's way, roasted with rosemary and 16 cloves of garlic). However, this was a nice departure and good for special occasions when calories don't count (when is that? Ha! ha!). Anyway, I thought the cheese sauce was very good. I used portabella for the mushrooms and all walnuts for the mixed nuts, as that is what I had on hand. This made a nice side for grilled beef ribs. Thanks! Made for ZWT6.

 

[Sydney Mike]

Finally a recipe where I didn't have to be concerned about only liking barely-cooked mushrooms! I really did chop them into very small pieces & followed the recipe right on down, & for me it was an most unusual, though very tasty, way of dressing up a vegetable that we do enjoy often, & now I have a wonderful new way of preparing it, thanks to you! [Made & reviewed while in Great Britain with ZWT6]