This recipe is a very British affair…made very Scottish with a wee dram! 
One medium cauliflower
6 ounces (185g) finely chopped mushrooms
Half of a finely chopped green pepper …
Half UK pint (10 fluid ounces or 300ml or one and a quarter cups double cream).
Note! that UK and US pints differ.
4 ounces grated cheese. Use cheese with a good flavour.
3 fluid ounces (80 ml or six tablespoons or less than half a US cup)
Scotch whisky
1 ounce fine oatmeal
Pinch of nutmeg
Salt and pepper
2 ounces (60g or half a US cup) chopped, mixed nuts (for those with a nut alergy these can be left out)
Method:
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 180°C (350°F/Gas Mark 4) for 45 minutes.
Serve immediately
Hope you enjoy! This recipe comes from one of my Scottish groups on facebook. They are from Glencoe which is historic if you are a MacDonald and part of our clan. So beautiful there. I will make it to Scotland and the Western Highlands someday.
Chrisy
