Smoked Welsh Rarebit Cauliflower

garlic and herb, rarebit, sides -

Smoked Welsh Rarebit Cauliflower

A side dish or a supper? We think this looks epic either way! 


1 Medium to Small Cauliflower left Whole 

1 Large Leek Chopped 

300 mI Milk (if you don’t want to use beer) 

Half a bottle of dark beer or stout

50g Butter

50g Plain Flour

Angus and Oink Garlic and Herb Seasoning 

2 Tsp English Mustard

2 Tbs Worcestershire Sauce

200 g of Mature Cheddar Cheese

1 Egg Yolk

Garnish with sliced Apple and a Green Chilli  



Start by cutting out the stem of the cauliflower, sprinkle over the top with Angus and Oink, garlic and herb seasoning and cold smoke the raw Cauliflower for about 2 hours with applewood, leave to equalised for another hour 

and place in a heat proof dish and set aside.  


In a pan melt the butter over a medium heat without foaming and then sauté the chopped leeks till soft.  


Add in the flour and cook for 2-3 minutes stirring constantly to cook out the flour. 


Pour in the beer or milk, a little at a time until a smooth sauce is created.  


Throw in the cheese, Worcestershire sauce,

mustard, Angus and Oink garlic and herb seasoning and cheese and keep stirring until melted and smooth.


Remove from the heat, letting it cool slightly and then stir in the egg yolk.  


Pour the mixture over your Cauliflower and bake in a BBQ oven at 160c -180c for 45 mins to an hour until soft and golden.   


Checking with a skewer, it gently goes through to the centre with ease.  


Spoon sauce over the cauliflower and add a little extra cheese to the top pressed into the cauliflower and pop back into oven for 5 minutes till the cheese has melted to a golden brown. 


Garnish with sliced apples and green chilli and serve as a side dish.  


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