Rarebit cauliflower steak using Macphie Plant-based Cheese Sauce


  • 300g Macphie Plant-based Cheese Sauce
  • 1 medium head of cauliflower
  • 2-3 tablespoons olive oil
  • Salt, to taste
  • Teaspoon of grain mustard
  • 50mls of beer or stout
  • Dash of vegan Worcester sauce
  • Toasted breadcrumbs and gremolata to level up!


  1. Remove the large outer leaves and trim the stem to create a flat base. Cut the cauliflower in half, from rounded top to stem. Reserve some of the smaller more tender leaves. Trim the rounded edge of each cauliflower half, leaving about 1 ½” thick slices that still have the stem attached.

  2. Heat the olive oil in a wide oven-safe frying pan (medium heat). Place the cauliflower steaks into the hot oil and cook until deep golden brown. Flip the steaks, and cook until the second side is well browned. Season with salt and add the smaller cauliflower leaves. Put the pan into the oven and roast the steaks until the stems are tender and can be pierced with a fork, 8 -10 minutes.

  3. Add the beer/stout to a small saucepan, reduce by half then add the Macphie Plant-based Cheese Sauce and slowly bring to the boil. Once boiled, add the mustard and Worcester sauce, stir well and taste for seasoning.

  4. To serve, flood the plates with your Rarebit sauce, place the cooked cauliflower steaks onto the middle. Garnish with the leaves. To level up, finish the dish with toasted breadcrumbs for crunch and gremolata or pesto for zing!