Tuesday, 18th September 2018
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This is a filling and delicious supper dish which won’t break the bank. Have it with a few homemade chips

and make a dinner of it.


(for 4 for supper or lunch)

- 1 small head Cauliflower (or 1/2 a large one)

- 90g (3 oz.) Butter

- 90g (3 oz.) Flour

- 400ml (3/4 pt.) Milk

- 1 medium onion finely chopped.

- 5 Eggs

- Salt Pepper and Nutmeg

- 110g (4 oz.) Strong Cheddar - grated.


You will need a 2 ltr. capacity ovenproof dish.

Preheat the oven to 180C, 350F, Gas 4.

Trim the caulie of any dark leaves and cut into florets. Put these into a pot of boiling salted water and simmer until soft. Drain and mash into a rough puree with a potato masher.

Sweat the onion in the butter until soft, stir in the flour and the milk to make a thick béchamel sauce, season with salt pepper and a sprinkling of grated nutmeg.

Still on the heat stir in the 5 egg yolks and all but a tablespoon of the cheese. Stir these on the heat until the cheese melts into the sauce and then stir in the cauliflower puree.

Whip the whites until stiff and fold a tablespoon of them into the cheese mixture to lighten and then fold in the remaining whites.

Pour the mixture into the well buttered dish and then sprinkle over the remaining cheese.

Put this into your well buttered dish and put into the preheated oven where it will take about 35 to 40 mts to cook. The top should be golden brown but the mixture still wobble when you shake the dish.


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    Even though the weather Gods didn’t exactly play ball over the weekend it doesn’t take away from the fact that this years Waterford Harvest Festival was yet again another wonderful success. It was great to see the streets of the centre of the city so beautifully and thoughtfully decked out. The various food stalls offering tastes from all over were great to wander around. The information and background that each of the stall holders were able to give on the provenance of their food was really interesting an …

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