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.
- 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!
- 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
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- 1 large head cauliflower
- 3-4 tablespoons canola oil
- 2 tablespoons butter
- 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
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh chives
- 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 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.
- 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.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.