Kilmeaden Recipes

Baked Cauliflower with Kilmeaden Fully Mature Cheese

Baked Cauliflower with Kilmeaden Fully Mature Cheese
  • Prep Time 30 minutes to make Print This
  • Serves Serves 2
  • Quote Submission and comments by our Kilmeaden Chef.

A lovely accompaniment to any main course



1 small cauliflower
20 g Avonmore butter
20 g plain flour
350 ml Avonmore milk
150g Kilmeaden red fully Mature Cheese, grated
(& some extra cheese for sprinkling)
1 tsp dijon mustard
1 pinch black pepper

How to make it

  • Remove the outer leaves and then break or cut the cauliflower into small florets.
  • Place the cauliflower florets in a saucepan of simmering water. Cook for 5 minutes (you want them slightly undercooked as they will be going in the oven too).
  • Set the oven to 170C/gas 3.
  • In a separate saucepan, melt the butter and add in the flour. Cook on a low heat for 2 minutes, stirring constantly.
  • Add the milk, whisking continuously to ensure that no lumps form. Bring to the boil, reduce the heat and simmer for 5 minutes. 
  • Add in the grated fully mature Kilmeaden Cheese & the mustard. Stir until the cheese has melted into the sauce and remove from the heat.
  • Place the cauliflower in a lightly buttered ovenproof dish and pour over the cheese sauce. 
  • Sprinkle with the remaining cheese and bake in the oven for 20 minutes. 
  • Remove from the oven and serve immediately.

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