Cauliflower Rarebit REcipe
With a winning combination of Welsh rarebit and cauliflower cheese, this dish is happiness on a plate.
Serves 4 Total Time 30 mins
- 1 small cauliflower (approx. 500g), leaves removed and reserved, head cut into small florets
- 1 tbsp olive oil
- large pinch of smoked sea salt
- 25g butter
- 25g plain flour
- 175ml Guinness
- 125g mature cheddar, grated
- 2 splashes Worcestershire sauce
- 2 tsp English mustard
- 2 egg yolks
- 4 slices sourdough
- watercress , to serve
- red onion chutney, to serve
- Preheat the oven to 200°C/180°C fan/Gas Mark 6. Place the cauliflower florets and leaves on separate baking trays.
- Drizzle both with olive oil, season with smoked salt and black pepper and toss to coat. Put the florets into the oven to roast for 20 mins.
- After 5 mins, add the tray of leaves to the oven for the final 15 mins of cooking. They should both be tender and charred.
- Meanwhile, melt the butter in a medium pan over a low heat. Tip in the flour and cook, stirring with a wooden spoon, for 2–3 mins, until the flour smells nutty.
- Add the Guinness a little at a time until it has all been combined. Continue stirring over the heat for another 2 mins.
- Add the cheese, Worcestershire sauce and mustard and stir until the cheese has melted into a smooth paste. Remove from the heat and stir in the egg yolks. Set aside.
- Turn the grill on to a high heat. Place the bread on a baking sheet lined with parchment paper and toast it on both sides.
- Fold the cooked florets into the cheese and Guinness mixture then use it to top the toasts, making sure the mixture comes right up to the edges.
- Grill for 5–6 mins, until golden. Serve immediately with the crispy cauliflower leaves and some watercress and chutney.