Go Back
–+ servings
Cauliflower Welsh Rarebit in metal pie pan with fork on gray napkin.
Print Recipe
5 from 5 votes

Cauliflower Welsh Rarebit

Cauliflower Welsh Rarebit is how to turn cauliflower into an easy, cheesy beer-infused lower-carb comforting meatless meal!
Prep Time15 minutes
Cook Time30 minutes
Additional Time5 minutes
Total Time50 minutes
Course: Vegetarian / Vegan Entrees
Cuisine: English
Diet: Diabetic, Vegetarian
Servings: 4
Author: Carol | From A Chef's Kitchen

Equipment

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: 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