Cauliflower rarebits
Traditionally, Welsh rarebit was served at the end of a banquet as a ‘savoury’ after the sweet so people could switch back to drinking ale after port. Nine-course banquet aside, I can’t think of anything finer to go with a pint of ale and combining it with cauliflower cheese makes it into the perfect pub lunch. This is the sort of thing we have prepped and ready to go in a professional kitchen so the final execution only takes a few minutes in a hot oven.
SERVES 2 PREP 15 mins COOK 30 mins EASY V
1 tbsp vegetable oil
1 large cauliflower, trimmed and sliced into 2 thick steaks through the root to hold shape (use the trimmings for another dish) For the rarebit
20g butter
20g flour
100ml milk
100g grated extra mature cheddar large pinch cayenne pepper
1 tbsp English mustard large splash of Worcestershire sauce or vegetarian alternative
2 egg yolks red onion chutney and a watercress salad, to serve 1 Heat the oil in a large frying pan and sear the cauliflower steaks for
3-4 mins on each side until nicely browned. Lift onto kitchen paper, then put in the fridge to keep cool. Can be done up to two days ahead.
2 To make the rarebit, melt the butter in a saucepan and stir in the flour to make a sandy paste. Add the milk a little at a time to make a thick white sauce. Bubble gently, stirring often for a couple of mins, then stir in the cheese, cayenne, mustard and Worcestershire sauce and stir until the cheese has melted into a smooth, rich sauce. Remove the pan from the heat and leave to cool slightly, then beat in the yolks and season. Transfer to an airtight container and keep in the fridge if not using straight away. Can be made up to two days ahead.
3 Before you assemble, take the cheesy rarebit mix out of the fridge at least an hour before you need it. Heat oven to 190C/170C fan/gas 5. Lay the cauliflower on a baking sheet, then divide and spread or press on the rarebit mix until completely covered. Bake in the oven for 12-15 mins, then finish under a hot grill until bubbling and golden. Transfer the cauliflower rarebits to two plates and serve with a spoonful of chutney and a generous handful of watercress salad. Perfect with a pint of beer.
GOOD TO KNOW calcium • folate • fibre • vit c • 1 of 5-a-day
PER SERVING 478 kcals • fat 30g • saturates 13g • carbs 25g • sugars 14g • fibre 8g • protein 23g • salt 1.4g