Rachael Ray: Whole Roasted Cauliflower With Welsh Rarebit Recipe

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Rachael Ray: Whole Roasted Cauliflower With Welsh Rarebit

Whether it’s cauliflower pizza crust or cauliflower rice, the vegetable has undeniably become one of the biggest food trends of 2016. Rachael Ray typically likes to stay on her own path and create recipes you’ve likely not had before. But Rachael’s also a big fan of giving the people what they want. She brilliantly combined both ideas and came up with a new cauliflower recipe everyone will love. Her Whole Roasted Cauliflower with Welsh Rarebit is essentially roasted cauliflower covered in tangy cheese sauce. If you’re desperate to get your family to eat more veggies, this is the way to go!

To get the recipe, click next page.

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Rachael Ray: Whole Roasted Cauliflower With Welsh Rarebit Recipe Ingredients

Rachael Ray: Whole Roasted Cauliflower With Welsh Rarebit Recipe

Rachael Ray’s Whole Roasted Cauliflower with Welsh Rarebit is a unique twist on one of the trendiest foods. (gypsyroguescholar / Flickr)

  • 2 large fresh bay leaves
  • 1 C white wine
  • 6 black peppercorns
  • salt
  • 1 tsp each cumin and caraway seeds
  • 1/4 C extra-virgin olive oil + more for drizzling
  • 1 lemon – sliced
  • 1 tsp red chili flakes
  • 4 cloves garlic – crushed
  • 1 large head cauliflower – trimmed of greens
  • 1 tsp pimenton/smoked paprika

For the Welsh Rarebit Sauce:

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Rachael Ray: Whole Roasted Cauliflower With Welsh Rarebit Recipe Directions

  1. Preheat the oven to 450 degrees
  2. Fill a pot with about 2 to 2 1/2 quarts water and add extra-virgin olive oil, lemon slices, bay, wine, peppercorns, chili flakes, and garlic
  3. Bring to a boil and season with a good amount of salt
  4. Drop whole cauliflower into the boiling water
  5. Keep the water at a low boil for about 20 minutes
  6. Remove the cauliflower and drain then pat dry
  7. Put on a baking sheet or in a shallow casserole dish
  8. Toast the cumin and caraway seeds in a dry skillet then grind in a spice mill
  9. Add a drizzle of extra-virgin olive oil to the cauliflower then sprinkle with ground cumin and caraway, salt and pepper, and smoked paprika
  10. Place in the oven and roast for 30 minutes, turning occasionally if it starts to brown in one spot quicker than another

For the Sauce:

  1. Melt the butter in a saucepan then whisk in the flour to make a roux then whisk in the beer
  2. Carefully simmer for three minutes to thicken, then stir in the mustard, cayenne or Tabasco, and Worcestershire
  3. Beat the egg yolk with a fork while slowly adding to the sauce to temper, then stir into the sauce
  4. Add in the cheese and stir to melt

To Finish:

  1. Spread the sauce all over the cauliflower
  2. Bake for about 10 minutes until puffed and golden
  3. Slice into wedges and serve

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