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Cauliflower Cheese, Clonakilty Blackpudding & Potato Gratin

Cauliflower Cheese, Clonakilty Blackpudding & Potato Gratin


A flavourful & creamy dish that can be eaten on its own for lunch or dinner or used as the ultimate side dish to compliment your meat of choice whether that’s roast chicken, pan-roasted steak or some fresh fish!


1 large cauliflower cut into small florets

4 spring onions sliced

70g/2½oz butter

1 onion roughly chopped

70g/2½oz plain flour

1 tsp English mustard or powder

1tsp whole grain mustard

750ml/1¼ pint milk

150ml/5fl oz chicken or veg stock


150g/5½oz mature cheddar grated, plus 2 tbsp extra for

25g/1oz Parmesan grated

4 tbsp cream

1 Clonakilty Blackpudding, fried crispy

2 tbsp finely chopped fresh flatleaf parsley

 ¼ tsp ground white pepper

salt and pepper

900g/2 lb peeled, boiled potatoes

1 tbsp olive oil


1.Bring a large saucepan of water to the boil. Add the cauliflower and cover with a lid.cook for just 2 minutes. Drain and set aside.
2. Add the butter and onion to medium heat saucepan.once the butter has melted,Stir in the flour and both mustards, gradually stir in all the milk and stock. Whisk over gentle heat until it just begins has thickened. Remove from the heat and stir in both cheeses until melted. Add the cream, parsley, white pepper and good pinch of salt.
3. Combine the sauce with the cauliflower in a large baking dish. Stir through spring onions, place pudding over top and then the sliced potatoes,brush with oil, season and bake for 30 minutes at 200c
4. Preheat the grill and scatter the extra cheddar over the top. Grill briefly to melt the cheese and brown the top.

Recipe created by Ali’s Kitchen


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