Recipe by Rachael Ray
- Serves 4 as an entrée or 8 as a starter or a sideServings
- 1 large cauliflower, leaves and stem trimmed
- 12 slices meaty bacon (for an entrée)
- 3 tbsp. butter
- 3 tbsp. flour
- 1 cup pilsner beer
- 1 tbsp. grainy Dijon mustard
- About 1 tsp. Worcestershire sauce
- 2 to 3 dashes Tabasco hot sauce
- 1 bag (12 oz.) shredded sharp yellow cheddar
- Olive oil cooking spray
- Salt and pepper
- 8 slices beef steak tomato (for an entrée)
- Finely chopped fresh chives, for serving
1. For an entrée, preheat the oven to 400°.
2. In a deep pot, add 2 inches of water and the cauliflower. Bring to a boil, cover, and cook until just tender, 12 to 15 minutes. Drain and let cool for 5 minutes. For an entrée, cut from top to bottom into 4 thick steaks [above]; cut the cauliflower from the top through the core. If a few florets break away, just reassemble them on the plate. For a starter, leave whole.
3. Meanwhile, for an entrée, arrange the bacon on a broiler pan and bake until crisp, 12 to 15 minutes. Remove from the oven.
4. Switch on the broiler to high. In a sauce pot, melt the butter over medium heat. Whisk in the flour, then the beer; reduce a bit, about 1 minute. Stir in the Dijon, Worcestershire, and hot sauce. Add the cheese, a handful at a time, stirring between additions. Remove from heat.
5. For an entrée, arrange the cauliflower steaks on a baking sheet, spray with cooking spray, and season with salt and pepper. Broil until browned, about 5 minutes. Place the cauliflower on plates. Top with the tomato slices, crisscrossed bacon slices, cheese sauce, and chives.
6. For a starter, slather the cauliflower with the cheese sauce; broil to brown. Top with chives and cut into wedges.