Welsh rarebit cauliflower cheese
Serves: 4-6 as a side
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Welsh rarebit cauliflower cheese
A combination of two British classics: rarebit and cauliflower cheese. Best served alongside a classic Sunday roast dinner
Serves: 4-6 as a side
Prep time: 15 minsTotal time: 
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Nutritional information (per serving (1 of 4))
Calories
393Kcal
Fat
26gr
Saturates
16gr
Carbs
17gr
Sugars
9gr
Fibre
3gr
Protein
19gr
Salt
1.5gr
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
- 1 head cauliflower, broken into florets
- 30g unsalted butter
- 30g plain flour
- 150ml brown ale*
- 150ml milk
- 2½ tsp English mustard
- 1 tbsp Worcestershire sauce or Henderson’s relish*
- ½ tsp smoked paprika
- 200g medium cheddar cheese*, grated
Step by step
- Preheat the oven 200°C, fan 180°C, gas 6. Boil a large pan of water and add the cauliflower florets. Cook for 3-5 minutes or until almost fork tender, then drain and set aside.
- Add the butter to a saucepan over a medium heat. Once it’s melted, add the flour and whisk until incorporated. Cook for 1-2 minutes until just starting to darken, then reduce the heat to low and slowly pour in the ale, whisking constantly. Add the milk, whisking, until everything is incorporated and silky. Turn off the heat, then add the mustard, Worcestershire sauce, smoked paprika and most of the grated cheddar, reserving about a third. Slowly whisk until the cheese has melted, then season well.
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Arrange the cauliflower florets in a baking dish, then pour over the sauce, covering all of the cauliflower. Sprinkle over the remaining cheese, then transfer to the oven to bake until everything is golden, around 25 minutes. Turn on the oven grill to high and finish the dish under the grill for 3-4 minutes, or until there’s a few charred spots all over. Leave to stand for 5 minutes before serving.
*Use Henderson’s relish for vegetarian and check your ale and cheese is vegetarian, if required.
