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Cauliflower Welsh Rarebit

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5 from 1 vote
50 minutes

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.

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!

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:

Cauliflower Welsh Rarebit - Overhead hero shot of cauliflower steaks in serving dish

Cauliflower Welsh Rarebit

5 from 1 vote

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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!
Prep Time 15 minutes
Cook Time 30 minutes
Additional Time 5 minutes
Total Time 50 minutes
Course Vegetarian / Vegan Entrees
Cuisine English
Servings 4
Calories 411 kcal


  • 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.


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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Recipe Rating


  1. 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!