Cauliflower Welsh Rarebit

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

5 from 1 vote

By: Carol | From A Chef's Kitchen

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

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Prep Time 15 mins

Cook Time 30 mins

Additional Time 5 mins

Total Time 50 mins

Course Vegetarian / Vegan Entrees

Cuisine English

Servings 4

Calories 411 kcal

Equipment

• ▢
  Wusthof Chef Knife
• ▢
  Cutting Board
• ▢
  Rimmed Sheet Pan
• ▢
  Saucepan

Ingredients

  

1x2x3x

• ▢ 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
• ▢ ½ cup good beer
• ▢ 2 teaspoons Worcestershire sauce
• ▢ ½ teaspoon freshly ground black pepper
• ▢ 1 tablespoon chopped fresh chives

Instructions

 

• Preheat oven to 375 degrees.
• Cut the head of cauliflower into thick slices, each approximately ¾ 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.

Nutrition

Serving: 1steak | Calories: 411kcal | Carbohydrates: 16g | Protein: 19g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 455mg | Potassium: 761mg | Fiber: 5g | Sugar: 6g | Vitamin A: 617IU | Vitamin C: 103mg | Calcium: 475mg | Iron: 2mg

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.

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