Years ago when I was just a teenager one of my jobs in my father’s restaurants was to type up the daily menus. Some of the menu items have stuck in my mind more than others, as favorites of those who regularly ate there. Welch Rarebit was one of them, (Perhaps because I liked it so much myself). In any case, I sometimes feel sad that it seems to have disappeared from the memory of people my age and is completely unknown to a lot of others. Although usually served over crispy toast I have often used it in other ways as well, so for Thanksgiving I thought I’d like to incorporate it into a vegetable side dish. So I came up with this Welch rarebit Cauliflower.
CHANGE SERVING SIZEpeople
- 4 tbsp butter
- 4 tbsp flour all purpose
- 2 tsp Dijon mustard
- 2 tsp Worcestershire Sauce
- 2 tsp Onion salt
- 1 tsp black pepper freshly ground
- 1 cup beer
- 1 1/2 cup heavy cream
- 12 oz cheddar cheese or your favorite cheese, shredded (approximately 3 cups)
- 4 drops hot sauce
- In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and cheese, whisk until well combined and smooth; this will take 4 to 5 minutes. Add hot sauce.
- Place a steamed whole head of cauliflower in deep serving dish, pour rarebit over it and top with homemade golden buttery toast crumbs (crumble two slices of white bread – sprinkle lightly with oil and brown in 400 degree Fahrenheit oven about 5-10 minutes), crispy bacon bits, and red pepper flakes.
- Garnish with fresh herbs or other vegetables as desired.
Oops! Our mistake – so sorry, this recipe also needs 1 head of cooked cauliflower to prepare. Thank you Sebastian, for noticing this. Blessed Thanksgiving to all!
The Gourmet Nuns