Preheat the oven to 200C/400F/gas mark 6.
Cut the cauliflower into 4-5 cm florets. Spread on a baking tray, drizzle with the oil and season. Roast in the oven for around 15 minutes, until softened but not mushy.
Meanwhile, combine the butter, beer and mustard powder in a pan and heat though, being careful not to let the mixture boil. Stir in the Cheddar and let it melt. Blend the mix in a food processor to get a smooth texture, then allow it to cool until it is warm to the touch, but not cold. Add the egg yolks to the food processor andblendthe ingredients together briefly.
Pour the Welsh rarebit over the roasted cauliflower and place under a hot grill until it turns golden brown on top. We garnish with crispy sage leaves or toasted quinoa.
Ingredients
Directions
Preheat the oven to 200C/400F/gas mark 6.
Cut the cauliflower into 4-5 cm florets. Spread on a baking tray, drizzle with the oil and season. Roast in the oven for around 15 minutes, until softened but not mushy.
Meanwhile, combine the butter, beer and mustard powder in a pan and heat though, being careful not to let the mixture boil. Stir in the Cheddar and let it melt. Blend the mix in a food processor to get a smooth texture, then allow it to cool until it is warm to the touch, but not cold. Add the egg yolks to the food processor andblendthe ingredients together briefly.
Pour the Welsh rarebit over the roasted cauliflower and place under a hot grill until it turns golden brown on top. We garnish with crispy sage leaves or toasted quinoa.