Welsh Rarebit whole baked Cauliflower
I’ve combined 2 of my favourite things to create a delicious winter dish, where you won’t miss meat and it’s gluten free.
There are 2 options for the sauce – if you add whisked egg whites to the sauce you will get a soufflé style finish. If you don’t, you will have a gooey runnier sauce.
The cauliflower can be cut into wedges to serve, like a delicious savoury cake!
You will need:
1 whole cauliflower
1 cup beer plus 2tbs extra for the sauce
150g grated sharp cheddar
75g grated Parmesan
2tsp Worcestershire sauce
1tsp mustard powder
1/2tsp ground black pepper
2 egg yolks
2 egg whites (optional)
1tsp salt flakes
– Preheat the oven to 180c.
– Trim the cauliflower of any leaves and any excess base and cut a deep cross into the base.
– Place the cauliflower in a round snug baking dish.
– Pour 1 cup of beer over the cauliflower and cover with foil.
-Bake for 1 hour 15 minutes. (You should be able to easily slip a knife into the centre of the cauliflower but it shouldn’t be too mushy, so start testing after 1 hour.)
– Meanwhile throw the cheeses, Worcestershire sauce, mustard powder, pepper, 2tbs beer and egg yolks in the food processor and blitz until it forms a paste. If you want a soufflé style finish to your dish, whisk the egg whites and then gently stir them through the paste.
– Take the cauliflower out of the oven, turn the heat up to 200c, remove the foil from the cauliflower and press the cheese mixture over the top. Sprinkle with paprika and salt flakes. (work quickly so it cooks before it slides off the top!)
– Bake 10-15 minutes or until puffed and golden and scorched in parts.
Back to Blog Page