Welcome to my English Kitchen. I moved over here to England from Canada in the year 2000. Before I arrived, I was told that the cooking and food over here was awful, except for the Roast Beef and the Fish and Chips. I had no idea of what to expect, but it didn't sound good.
I landed at Heathrow with a bulging suitcase full of kitchen tools, handwritten recipes and a 4 litre can of Maple Syrup, totally prepared to be greeted with the worst.
I am happy to say that over the past 
One of my most favourite of all vegetables is the humble cauliflower. I just can't get enough of it. If you have a cauliflower in the house, you have a wonderful meal, just waiting to be cooked . . .
Roasted, boiled, steamed or raw . . . there is no end to the ways you can prepare it. I love it in soups, or roasted until it is tender and slightly caramelized at the edges . . .
Laying beneath a rich and cheesy sauce, cauliflower cheese has to be my absolute favourite of all vegetable dishes . . . that is . . . until I discovered this little gem.
Cauliflower . . . humble no more.
*Cauliflower Rarebit*
Serves 4
Printable Recipe
Imagine crispy tender cauliflower, laying on a bed of toasted ciabatta, gently flavoured with garlic, beneath a soft cover of cheesey rarebit and then tucked under the broiler until bubbling and browned. Yes, this is heaven, pure and simple heaven.
8 thick slices of ciabatta
1 fat clove of garlic, peeled and cut in half
1 large cauliflower, cut into florets
(about 2 pounds)
1 cup grated gruyere cheese
1 cup grated strong cheddar cheese
1/2 cup grated red Leicester cheese
1 TBS Dijon mustard
2 large eggs, beaten
2 TBS beer
4 TBS cream
sea salt and freshly ground black pepper to taste
Pre-heat the broiler. (Grill) Place the slices of ciabatta onto a rack and then lightly toast them under the grill on both sides. Remove from the grill and rub the cut side of the garlic over one side of each slice of bread. Set aside.
Bring a saucepan of slightly salted water to the boil and drop in the cauliflower florets. Cook for about 5 minutes, or until it is tender when you prod it with a knife. Drain very well.
Mix the cheeses, mustard, eggs, beer and cream together in a bowl.
Put the toasted ciabatta pieces onto a baking tray. Arrange some of the cauliflower on top of each one. Divide the cheese mixture amongst the pieces of toast, making sure you cover all of the cauliflower.
Place under the grill and toast them until they are golden brown and bubbling. Let sit for about 5 minutes before removing to hot plates to serve. Season with some sea salt and freshly ground black pepper to taste.
I can't pretend to know everything, but I more than welcome your questions and suggestions. Feel free to e-mail me on MarieAliceJoan at aol dot com and I'll endeavour to find out the answers to your most burning questions. Maybe we can learn together!
4 comments:
Just last week I commented on how much I looooove cauliflower cheese and today you have introduced me to this new delight. Oh my I can't wait to try this one out, it looks absolutely delicious. Thank you :-)
ps. Thankyou for the note about the pancetta lardons. I know exactly what you mean now :-)
I love cauli too but I don't like the smell when it's being cooked. I think it ranks alongside cabbage as the smell you wouldn't want in your house if you were trying to sell it!
Add the cheese sauce though and all is forgiven.
love, Angie, xx
WOW!! Marie what wonderful look!! I love cauliflower and Esperanz atoo, today i hope to buy some cauliflower to make this! Thanks by the recipe, look so tasty, kissses, Gloria
Yummmm, this looks good! Melted cheese on toast (or cheese toast) is my most favorite food in all the world. It will cure what ails you, fill you up, comfort you and make you feel loved! Adding the cooked cauliflower to the bread and cheese makes an easy Meatless Monday meal.
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