- 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)
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
For the rarebit
- 20g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 20g flour
Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…
- 100ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 100g grated extra mature cheddar
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 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
Unlike a pickle which should be vegetable-based, a chutney should be fruit-based. This means…
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.
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.
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.