Traditional Scottish Recipes
- Cauliflower with Whisky and Scottish Cheese

Caboc Cheese

Cauliflower with Whisky and Scottish Cheese
Here's a way of adding some extra flavour to cauliflower cheese by adding some special Scottish ingredients - whisky and speciality Scottish cheeses. Caboc is a double cream cheese from Tain formed into a log shape and rolled in toasted pinhead oatmeal (said to be Scotland's oldest cheese recipe dating back to the 15th century) while Dunsyre Blue is from Lanarkshire.

Ingredients (to serve four):
1 medium cauliflower
6 ounces mushrooms, finely chopped
1/2 green pepper, finely chopped
¼ pint double cream
2 ounces Caboc, chopped
2 ounces Dunsyre Blue, grated
3 fluid ounces Scotch whisky (vary quantity to your own taste!)
1 ounce fine oatmeal
Pinch of nutmeg
Salt and pepper to taste
2 ounces mixed nuts, chopped

Break the cauliflower into florets and boil for 5 minutes and drain. Place in an oven proof dish with the mushrooms and green peepper.
Make the sauce by placing the cream in a small pan and heating gently. Add both cheeses and hen they have melted, remove from the heat and add the whisky and oatmeal. Season to taste. Pour the sauce over the cauliflower and top with the chopped nuts.
Bake at 180C (350F) or gas Mark 4 for 45 minutes. Serve immediately.

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