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Cauliflower rarebit

Cauliflower Rarebit

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

A comforting cross between Welsh rarebit and cauliflower cheese.
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  • 1 small cauliflower (approx. 500g), leaves removed and reserved, head cut into small fl orets
  • 1 tbsp olive ol
  • 1 large pinch smoked sea salt
  • 25g butter
  • 25g plain flour
  • 175ml Guinness
  • 125g mature cheddar, grated
  • 2 splashes Worcestershire sauce
  • 2 tsp English mustard
  • 2 egg yolks
  • 4 slices sourdough


Step 1

Preheat oven to 200°C/180°C fan/gas 6. Place the cauliflower florets and leaves on separate baking trays. Drizzle both with olive oil, season with smoked salt and black pepper and toss to coat. Put the florets into the oven to roast for 20 mins. After 5 mins, add the tray of leaves to the oven for the final 15 mins of cooking. They should both be tender and charred.

Step 2

Meanwhile, melt the butter in a medium pan over a low heat. Tip in the flour and cook, stirring with a wooden spoon, for 2-3 mins, until the flour smells nutty. Add the Guinness a little at a time until it has all been combined. Continue stirring over the heat for another 2 mins. Add the cheese, Worcestershire sauce and mustard and stir until the cheese has melted into a smooth paste. Remove from the heat and stir in the egg yolks. Set aside.

Step 3

Turn the grill on to high. Place the bread on a baking sheet lined with parchment paper and toast it on both sides. Fold the cooked florets into the cheese and Guinness mixture then use it to top the toasts, making sure the mixture comes right up to the edges. Grill for 5-6 mins, until golden. Serve immediately with the crispy cauliflower leaves and some watercress and chutney.

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