Cauliflower Steaks with Bacon, Tomato & Beer Cheese

Cauliflower Steaks with Bacon, Tomato & Beer Cheese
cutting cauliflower

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.