Cauliflower Steaks with Welsh Rarebit Sauce

Cooking time
Serves2-4 people
Cauliflower Steaks with Welsh Rarebit Sauce

Welsh rarebit is cheese on toast taken to the next level. Deliciously rich, the sauce is made with a buttery roux whisked with beer and plenty of melting cheese. Our version uses Flour Power Amber Ale and a mix of Caerffili and mature cheddar. You can spread it on toast, but we like is slathered on caramelised cauliflower steaks and baked till golden.


  • 1 cauliflower, weighing around 500g
  • 125g Caerffili
  • 125g mature cheddar
  • 2 tbsp olive oil
  • 50g butter
  • 50g plain flour
  • 250ml Flour Power Amber Ale
  • 1 tbsp Worcester sauce
  • 2 tsp wholegrain mustard
  • Sea salt and freshly ground pepper, to taste
  • 2 egg yolks
  • Chopped flat leaf parsley, to garnish
  • Peppery green salad, to serve

Prep: 10 mins | Cook: 25 mins

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1. Heat your oven to 190°C/Fan 170°C/Gas 5. Slice the leaves off the cauliflower, then slice a sliver off the base so it sits up straight on your board. Slice roughly 1-2cm off the side (don’t worry if these bits crumble into florets), then slice the chunky middle bit into 4 steaks. Coarsely grate the caerffili and the cheddar.
2. Put a large frying pan on a high heat to warm for 2 mins. Add the cauliflower steaks (no need for oil) and fry for 2 mins on each side so they brown a little, then transfer them to a baking tray. Fry the side florets for 2 mins and add to the tray too. Set aside.
3. Melt the butter in a medium pan, then stir in the flour. Cook and stir for 2-3 mins. Add a splash of the Flower Power Amber Ale and whisk it into the butter and flour roux till smoothly combined. Add another splash of ale and whisk again. Continue till you have whisked in all the ale. Add the Worcester sauce and the mustard and whisk to combine. Simmer for 2 mins.
4. Stir the cheese into the pan till it's melted and smoothly combined. Take the pan off the heat and taste. Add a pinch of salt and pepper if you think it needs it. Add the egg yolks and beat to combine them with the sauce.
5. Spoon the sauce over the cauliflower steaks (if you have any leftover sauce, see our tip below). Slide the tray into the oven and bake the steaks for 15 mins till golden and bubbling. Serve garnished with chopped parsley, with a peppery green salad on the side.
6. Leftovers: If you have more sauce than you need to top the cauliflower steaks, spoon it into a bowl, cover and store in the fridge for up to 3 days. You can spread it on slices of bread and bake in the oven for 10-15 mins till golden to make rarebit on toast.
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