Cauliflower Welsh Rarebit is how to turn cauliflower into an easy, cheesy beer-infused lower-carb comforting meatless meal!
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 a 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
Click to purchase these helpful tools and equipment to make Cauliflower Welsh Rarebit (Affiliate Links):
- 1 large head of 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 Size1 steak
Amount Per Serving Calories 489 Total Fat 40g Saturated Fat 16g Trans Fat 1g Unsaturated Fat 21g Cholesterol 71mg Sodium 473mg Carbohydrates 15g Fiber 5g Sugar 6g Protein 19g