Cauliflower Welsh Rarebit
Updated Mar 11, 2022, Published Dec 05, 2018
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Cauliflower Welsh Rarebit is how to turn cauliflower into an easy, cheesy beer-infused lower-carb comforting meatless meal!
The inspiration behind this recipe:
This Wisconsin cheesehead finds cauliflower covered in a cheese sauce something hard to resist. However, when it also includes beer, I’m really all over it!
Welsh Rarebit is a classic old English tavern dish where a beer-infused cheese sauce smothers good, toasty bread. Here, that venerable dish gets an update with cauliflower in Cauliflower Welsh Rarebit!
Now, I have to admit as a Wisconsin girl with Polish heritage, this dish was always a bit of a mystery to me–especially when I heard it referred to as Welsh “rabbit.” It actually freaked me out a little bit because growing up on a farm with a hunter father, rabbit sometimes ended up on our dinner table.
Yeah, those were the nights I filled up on potatoes.
Have no fear vegetarian readers, no cute little bunny rabbit in this dish! Just some good-for-you cauliflower!
And because cauliflower replaces the bread, we’re keeping this classic dish lower-carb, too with Cauliflower Welsh Rarebit!
How to make Cauliflower Welsh Rarebit:
- Start with a super fresh head of cauliflower.
- Cut it into “steaks.” If it falls apart a little bit, don’t worry. Just put the steaks back together the best you can.
- Brush the steaks with a little canola oil. Season with salt and black pepper to taste.
- Place the steaks in the oven and roast until beginning to brown slightly on the top. The steaks will be a little bit more browned underneath but that’s okay.
- While the cauliflower is roasting, make the cheese sauce. Use a nice, aged sharp cheddar.
- Cook some shallot in butter, add flour to help thicken the sauce, some seasonings, beer and then the cheese! Yes, the glorious cheese!
- Add Worcestershire and black pepper to taste.
- Pour the thick, flavorful cheese sauce over the cauliflower steaks.
- Pop the Cauliflower Welsh Rarebit under the broiler for a few minutes… and baby!
- Grab the rest of that bottle of beer and enjoy!
Cauliflower Welsh Rarebit, baby! Let’s dig in!
Be sure to try these other amazing cauliflower recipes:
- Roasted Cauliflower with Mustard Caper Brown Butter
- Brined Whole Roasted Tandoori Cauliflower
- Everything Bagel Spice Whole Roasted Cauliflower
- Roasted Cauliflower with Black Olive Pangrattato
- Roasted Curry Cauliflower Wedges with Cilantro Chutney
Cauliflower Welsh Rarebit
Ingredients
- 1 large head cauliflower
- 3-4 tablespoons canola oil
- 2 tablespoons butter
- Salt and freshly ground black pepper
- 1 medium shallot, finely chopped
- 1 tablespoon all-purpose flour
- 2 teaspoons dry mustard
- 8 ounces shredded sharp Cheddar cheese
- 1/2 cup good beer
- 2 teaspoons Worcestershire sauce
- 1 tablespoon chopped fresh chives
Instructions
- Preheat oven to 375 degrees.
- Cut the head of cauliflower into thick slices, each approximately 3/4 to 1-inch thick.
- Brush the slices with canola oil, season with salt and black pepper and place on a baking sheet.
- Roast for 25-35 minutes or until softened and the stem can be easily pierced with a knife.
- While the cauliflower is roasting, make the sauce.
- Heat butter in a small saucepan over medium heat. Add the shallot, reduce heat to low and cook 4-5 minutes, stirring often, being careful it does not brown or burn.
- Add the flour and dry mustard and cook, stirring occasionally for 1-2 minutes. Do not let it brown.
- Remove from the heat and pour in the beer. Return to the heat, then add the cheese in handfuls, whisking constantly over low heat until cheese melts and is smooth, 2-3 minutes. Add Worcestershire and black pepper to taste.
- Preheat the broiler. Place a rack 6 inches from the heat.
- Spoon or pour the sauce over the cauliflower.
- Place under the broiler and broil until bubbling and beginning to brown, 2-4 minutes. Sprinkle with chives and serve.
Notes
- If your cauliflower steaks fall apart (which they tend to do), simply press the pieces back into place.
- The cheese sauce can be made 1-2 days ahead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
This was so delicious. The cheddar, beer and dry mustard made such a flavorful sauce. My husband has already requested that I make this again. Just a note: 2 tsp of Worcestershire sauce is listed in the ingredient list, but not mentioned when to add it. I added it along with the beer…turned out great.
Hi, Linda, Thanks so much and so happy you both enjoyed! Not sure where that went, but I’ve corrected the recipe. Thanks again and Happy 2024!
Just made and ate this. Absolutely wonderful. Much better with cauliflower instead of bread. Thanks
Thanks so much, Peter! That’s what I thought, too! Love the cauliflower, instead. Thanks again and glad you enjoyed!
Oh yes! This looks amazing!
Thanks, Karly!!!
With picky children, they have a hard time eating their veggies. But this looks like something they would love; thank you for sharing!
Thanks, Sara! Yes, you could always use NA beer for the kids. Hope they enjoy!
That cheese sauce looks INCREDIBLE! And it definitely includes all of the flavors I love : shallots, good beer, sharp cheddar, etc. What an easy, yet super flavorful dinner idea!
Thanks, Sara! I’ve never made a cheese sauce with beer in it before, but this time won’t be the last time!