Cauliflower Cheese And Whisky Recipes

Steps:

• Remove the cauliflower stalks and cook the florets in hot water for five minutes.
• Drain and put into an ovenproof dish with the chopped mushrooms and green peppers mixed inches
• 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.
• Add salt and pepper to taste and the pinch of nutmeg. Pour over the cauliflower and sprinkle the chopped nuts on top.
• Bake in a pre-heated oven at 350F for 45 minutes. Serve immediately.

Steps:

• Bring a large saucepan of water to the boil, then add 1 large cauliflower, broken into pieces, and cook for 5 mins - lift out a piece to test, it should be cooked.
• Drain the cauliflower, then tip into an ovenproof dish. Heat oven to 220C/200C/gas 7.
• Put the saucepan back on the heat and add 500ml milk, 4 tbsp flour and 50g butter.
• Keep whisking fast as the butter melts and the mixture comes to the boil - the flour will disappear and the sauce will begin to thicken. Whisk for 2 mins while the sauce bubbles and becomes nice and thick.
• Turn off the heat, stir in most of the 100g grated cheddar cheese and pour over the cauliflower. Scatter over the remaining cheese, and 2-3 tbsp breadcrumbs if using.
• Put in the oven and bake for 20 mins until bubbling.

Steps:

• Remove the cauliflower stalks and cook the florets in hot water for five minutes. Drain and put into an ovenproof dish with the chopped mushrooms and green peppers mixed in. 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. Add salt and pepper to taste and the pinch of nutmeg. Pour over the cauliflower and sprinkle the chopped nuts on top. Bake in a pre-heated oven at 180C/350F/Gas Mark 4 for 45 minutes. Serve immediately.

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower; cover the saucepan with a lid and steam cauliflower until tender, 10 to 12 minutes.
• Melt butter in a large pot over medium heat. Whisk flour into melted butter; cook, stirring constantly until raw flour taste cooks off and mixture darkens, 3 to 4 minutes.
• Gradually whisk milk into butter mixture; cook, stirring constantly, until sauce thickens, about 8 minutes. Remove pot from heat; stir in Cheddar cheese. Season sauce with salt and white pepper.
• Stir steamed cauliflower into cheese sauce; season with salt and white pepper.