Cauliflower Rarebits

• vegetable oil↗1 tbsp 1 tbsp
• large cauliflower↗1 1

  trimmed and cut into 2 thick steaks through the stem to keep shape (use trimmings in another dish)

• butter↗20g 20g
• flour↗20g 20g
• milk↗100ml 100ml
• grated very mature cheddar100g 100g
• cayenne pepper↗large pinch large pinch
• English mustard↗1 tbsp 1 tbsp
• Worcestershire sauce↗large splash of large splash of

  or vegetarian alternative

• egg yolks↗2 2
• red onion chutney

  and watercress salad, for serving

Step-by-step instructions

1. 1

   Heat the oil in a large skillet and fry the cauliflower steaks for 3‑4 minutes on each side until nicely browned. Transfer them to a paper towel, then chill in the refrigerator to cool. They can be prepared up to two days ahead.

2. 2

   To make the rarebit, melt the butter in a saucepan and add the flour, stirring to a sandy paste. Gradually whisk in the milk, constantly stirring to obtain a thick white sauce. Bring to a gentle boil, stirring frequently for a few minutes, then add the grated cheddar, cayenne, English mustard and Worcestershire sauce, stirring until the cheese melts and the sauce becomes smooth and rich. Remove the pan from the heat and let cool slightly, then whisk in the egg yolks and season. Transfer to an airtight container and store in the refrigerator if not using immediately. It can be prepared up to two days ahead.

3. 3

   Before assembling, remove the rarebit mixture from the refrigerator at least an hour before use. Preheat the oven to 190°C/170°C with convection/gas 5. Place the cauliflower on a baking sheet, then spread and press the rarebit mixture over the steaks until fully covered. Bake for 12‑15 minutes, then broil on high until the sauce bubbles and turns 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.