Ireland

cheesy cauliflower


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Cheesy Cauliflower

Background

From the cabbage family, the oldest record of cauliflower is from the 6th century BC from the island of Cyprus.  From there it moved to Spain (via Syria) and England and was introduced to Ireland most likely by the English in the 16th century.  Most Irish recipes keep the green outer leaves to enhance the flavor and include some sort of cheese sauce.  

Recipe

Be sure to choose a cauliflower with healthy green outer leaves.

Prep:  25 min

Bake:  5-30 min

Total:  30-55 min

Servings:  8

Oven:  broil or 350°

INGREDIENTS 

1 head of cauliflower (with outer green leaves)


SAUCE

2 1/2 cups milk (with a bit of cream added)

3-4 slices of carrot

6 peppercorns

Sprig of parsley or thyme

1 1/2 cups up of grated mature Irish cheddar cheese

1/2t English mustard

salt & pepper

chopped parsley

TO MAKE:

  • Cut washed cauliflower into eights and place in pan a top the green outer leaves with an inch of water.   Cover and simmer about 10-15 minutes.  Cauliflower is done with knife inserted in stalk has a little resistance.  Strain water and place cauliflower and leaves in oven proof pan.
  • Cheese Sauce: Combine milk, onion, carrot, peppercorns, and parsley (or thyme) in sauce pan.   
  • Bring milk to a boil then let simmer 3-4 minutes.  Remove from heat and allow the flavors to blend for another 10 minutes.
  • Strain the vegetables from the milk and bring milk to a boil.  Stir in roux and continue to cook (and stir) at a simmer until desired thickness.  
  • Add grated cheese holding out 1/4 cup for topping and the mustard and stir until combined.
  • Pour sauce over cauliflower and top with remaining cheese.
  • If cauliflower is cool, cook in 350° oven for 20-25 minutes until heated through
  • If cauliflower is hot, place in hot oven (450° or broiler) to brown.
  • Sprinkle with parsley before serving.

Step-by-Step

Cut washed cauliflower into eights and place in pan a top the green outer leaves with an inch of water.   Cover and simmer about 10-15 minutes.  Cauliflower is done with knife inserted in stalk has a little resistance.  Strain water and place cauliflower and leaves in oven proof pan.

Combine milk, onion, carrot, peppercorns, and parsley (or thyme) in sauce pan.  Bring milk to a boil then let simmer 3-4 minutes.  Remove from heat and allow the flavors to blend for another 10 minutes. Strain the vegetables from the milk and bring milk to a boil.  Stir in roux and continue to cook (and stir) at a simmer until desired thickness.  Add 1 1/4 cup of grated cheese and mustard.

Pour sauce over cauliflower and top with remaining cheese.  Bake until heated through if needed, otherwise broil until browned

(see details above).

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Recipe from Irish Traditional Cooking

Darina Allen

Pg. 182

We are not affiliated with this author or publisher in any way.


Published by Kyle Books

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