Walnut Scott’s Cauliflower Baked in Whiskey Cheese Sauce

Sir Walter Scott is one of those thanks to whom whiskey is now known and drunk all over the world, and not just in Scotland. The writer popularized whiskey, mentioning it in his books and articles, sincerely admiring the taste of the drink.
His passion for whiskey led to the fact that he experimented with the drink in every way, including adding it as a component of various dishes. In Abbotsford, his Scottish estate, there was (and still is) a garden in which vegetables were grown for the table of the Walter Scott family and, in particular, cauliflower grew there. It was with her that an experiment took place, which as a result led to the appearance of dishes, which over time became classic Scottish. Adding whiskey to a thick cheese sauce, seasoning it with fragrant nutmeg, mixed with tender cabbage, you will get an unusually tasty dish.

  1. 600-700 g of cauliflower

  2. For the sauce:

  3. 200 g finely chopped champignons

  4. 1/2 green bell pepper, finely chopped

  5. 300 ml cream

  6. 100 g grated cheese

  7. 80 ml of whiskey

  8. 2 tablespoons oatmeal

  9. a pinch of nutmeg

  10. salt and pepper to taste

  11. For topping:

  12. 50 g chopped nuts

  13. 50 g (or more to taste) of grated cheese

  14. olive oil – for frying

Disassemble the cabbage into inflorescences, rinse and boil: let it boil, and after 3 minutes turn it off, drain the water.

Now you need a good thick-bottomed stewpan, in which the cheese sauce does not burn and does not sink to the bottom during cooking. We will thicken the sauce with oatmeal, which must be ground to a state of flour. This is most conveniently done in a coffee grinder, but you can also try with a blender / combine.
Heat a little olive oil in it and fry finely chopped green pepper on us for 3 minutes. Then add the chopped champignons and reduce the heat. Cook the mixture, stirring occasionally, until the moisture from the mushrooms has completely evaporated.

After this, pour cream into the stewpan. Traditionally, cream with maximum fat content, more than 30%, is used for these purposes, but if you are not ready for such a heavy and serious sauce, then 15% is quite suitable. When the cream heats up and begins to bubble slightly, pour grated cheese into them, make the fire minimal and stirring constantly until the cheese melts. At this point, pour in the whiskey, stir and wait another 1 minute, and then pour in the ground oatmeal. Continue heating and stirring for another 2 minutes, add nutmeg.

Now the sauce can be removed from the heat and transferred to the cabbage, mix them carefully, making every effort so as not to turn the tender cabbage into mashed potatoes.

Now cabbage with sauce needs to be laid out in a ceramic or glass container for baking, sprinkle with nuts on top. It can be walnuts, hazelnuts – to your taste. Sometimes, instead of nuts, they use a crumbled slice of white bread mixed with a little olive oil – so if there are no nuts in the house, try using this idea. On top of nuts you need to pour a layer of grated cheese so that it covers the surface rather densely, without significant gaps.

After all these manipulations, the dish was left to bake at 180 ° C for 45 minutes.
Serve immediately while the cheese is still bubbling and bubbling, and the aroma fills the whole space. Cabbage in cheese sauce is not a side dish, but a completely independent dish, no additions are required.

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