Roasted Cauliflower with welsh rarebit

  This recipe has been published and is viewable by everyone. Edit Recipe
Author
Yields2 Servings
 1 cauliflower head (approx. 400g)
 good glug olive oil
 90g butter
 166ml beer
 30g mustard powder
 500g strong Cheddar, grated
 6 egg yolks
1

Preheat the oven to 200C/400F/gas mark 6.

2

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.

3

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.

4

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.

Category

Ingredients

 1 cauliflower head (approx. 400g)
 good glug olive oil
 90g butter
 166ml beer
 30g mustard powder
 500g strong Cheddar, grated
 6 egg yolks

Directions

1

Preheat the oven to 200C/400F/gas mark 6.

2

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.

3

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.

4

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.


Roasted Cauliflower with welsh rarebit