Cauliflower Rarebits Recipes

CAULIFLOWER RAREBITS

Steps:

• 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.

POTATO, CAULIFLOWER AND BROCCOLI CASSEROLE WITH WELSH RAREBIT TOP

Steps:

• Preheat the oven to 375 degrees F.
• Place the potatoes and parsnips in a pot and cover with water. Salt the water, bring to a boil and cook to tender. Drain and return the vegetables to the hot pot. Mash with the cream cheese, milk, chives, horseradish, some salt and pepper and the egg. Cover and reserve in the pot.
• Put a pot on the stove with 1/4 inch of water and bring to a boil. Remove the stem of the head of cauliflower and set it into the pot. Scatter the trimmed broccolini around and season with salt. Cover and cook to tender. Break the cauliflower into florets and drain. Remove with a slotted spoon and set aside.
• Place a cooling rack over a baking sheet, arrange the bread on it and toast in the oven. Coarsely chop the bread, add it to a food processor and process into coarse breadcrumbs. Melt the butter in a saucepot over medium heat. Pour half of the butter over the crumbs to moisten them.
• To the remaining butter, add the garlic and gently cook 2 minutes, stirring constantly. Add the hot sauce and mustard and stir to combine. Sprinkle in the flour and cook 1 minute. Whisk in the beer, Worcestershire sauce and lemon juice and cook the beer out for 30 seconds. Add the stock, bring to a bubble and thicken a minute more. Stir in the cheese in a figure-eight motion and season with salt and pepper.
• Grease a casserole dish. Layer the potatoes and parsnips, cauliflower and broccolini, cheese sauce and breadcrumbs in the dish. Cool and store for a make-ahead meal, or bake to serve. Bake at 375 degrees F from room temperature until bubbly and golden brown, about 50 minutes.
• Garnish with chopped tomatoes and watercress and serve