Cauliflower Welsh Rarebit

5 from 4 votes

Total Time: 50 mins

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Cauliflower Welsh Rarebit is how to turn cauliflower into an easy, cheesy beer-infused lower-carb comforting meatless meal!

Photo of Cauliflower Welsh Rarebit in metal serving dish on gray napkin.

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!

Photo of a head of fresh white cauliflower.

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.
Photo of cauliflower steaks on baking sheet ready for roasting.
  • 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.
Photo of cauliflower steaks on baking sheet after being roasted.
  • While the cauliflower is roasting, make the cheese sauce.  Use a nice, aged sharp cheddar.
Photo of a pile of freshly shredded cheddar cheese.
  • 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.
Photo of cheese sauce in saucepan.
  • Pour the thick, flavorful cheese sauce over the cauliflower steaks.
Photo of cheese sauce being poured onto cauliflower.
Photo of cauliflower steaks on baking sheet with cheese poured over them.
  • Pop the Cauliflower Welsh Rarebit under the broiler for a few minutes… and baby!
Photo of cheese-covered broiled cauliflower steaks on baking sheet.
  • Grab the rest of that bottle of beer and enjoy!
Photo of Cauliflower Welsh Rarebit in metal dish on blue background with gray napkin.
Close-up photo of Cauliflower Welsh Rarebit in metal baking dish with a piece of cauliflower on fork.

Cauliflower Welsh Rarebit, baby!  Let’s dig in!

Close-up photo of Cauliflower Welsh Rarebit in metal dish with a piece on a fork.

Be sure to try these other amazing cauliflower recipes:

5 from 4 votes

Cauliflower Welsh Rarebit

Cauliflower Welsh Rarebit is how to turn cauliflower into an easy, cheesy beer-infused lower-carb comforting meatless meal!
Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 5 minutes
Total Time: 50 minutes
Servings: 4
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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

TIP:
  • If your cauliflower steaks fall apart (which they tend to do), simply press the pieces back into place.
MAKE AHEAD:
  • The cheese sauce can be made 1-2 days ahead.

Nutrition

Serving: 1steakCalories: 411kcalCarbohydrates: 16gProtein: 19gFat: 31gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 60mgSodium: 455mgPotassium: 761mgFiber: 5gSugar: 6gVitamin A: 617IUVitamin C: 103mgCalcium: 475mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Carol

Carol is a personal chef with 22 years of experience cooking food people want to eat! Here, you'll find expert techniques, time-saving tips, and flavor-packed dishes you'll be proud to serve family and friends.

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10 Comments

  1. Linda says:

    5 stars
    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.

    1. Carol says:

      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!

  2. Peter Prevost says:

    5 stars
    Just made and ate this. Absolutely wonderful. Much better with cauliflower instead of bread. Thanks

    1. Carol says:

      Thanks so much, Peter! That’s what I thought, too! Love the cauliflower, instead. Thanks again and glad you enjoyed!

  3. Karly says:

    Oh yes! This looks amazing!

    1. Carol says:

      Thanks, Karly!!!

  4. Sara says:

    5 stars
    With picky children, they have a hard time eating their veggies. But this looks like something they would love; thank you for sharing!

    1. Carol says:

      Thanks, Sara! Yes, you could always use NA beer for the kids. Hope they enjoy!

  5. Sara says:

    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!

    1. Carol says:

      Thanks, Sara! I’ve never made a cheese sauce with beer in it before, but this time won’t be the last time!