This delicious twist on the traditional recipe uses cauliflower steaks instead of toasted bread, topped with a tangy melted cheese, mustard and beer mix.
Pre-heat the oven to 200C (fan 180C). Cut the cauliflower in half top to bottom, then cut a thick (at least 1cm) slice from each half to make 2 steaks.
Melt the butter in a large frying pan and add 1 Tbsp of oil. Season the cauliflower steaks (I used my absolute favourite, Old Bay seasoning) and fry on each side until golden.
Carefully lift the steaks onto a baking tray and roast in the oven for 10 minutes or until the stem is tender when pierced with a knife. When they are done, remove the steaks from the oven, still on the baking tray. Switch the oven to medium-hot grill.
While the steaks are roasting, mix the grated cheese, Worcestershire sauce, ale, mustard and melted butter well in a small bowl. When the steaks come out of the oven, spread the cheese mixture generously over both cauliflower steaks.
Return the baking sheet to the oven and grill until the cheese is melted and beginning to turn golden. Serve hot with a green salad (or simply chopped cherry tomatoes, as I did).
To make gluten-free cauliflower Welsh rarebit, use gluten-free beer, or substitute pressed apple juice.
To make vegetarian cauliflower Welsh rarebit, omit the Worcestershire sauce as it traditionally contains anchovies, or substitute a vegetarian alternative.
To make vegan cauliflower Welsh rarebit, use vegan cheese and butter substitutes; and omit the Worcestershire sauce.
Any semi-hard full-flavoured cheese will work, including Cantal, aged Gouda, Edam, Mimolette, Gruyere, Linconlshire Poacher, Black Bomber, Caerphilly or Cornish Yarg (or Kern)
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