This was one of the starters at Lucs Burger Club, it’s kind of halfway between a Welsh rarebit and cauliflower cheese.

Serves 4

– 300g cooked and puréed cauliflower still warm
– 300g grated medium strength cheese (I like puur brabander which is nice and nutty)
– 2 egg yolks
– 2 tsp Dijon mustard
– 1/8 tsp nutmeg
– 1/8 tsp white pepper
– thick slices of sourdough bread

Fold the cheese into the still warm purée, fold in the mustard, nutmeg and pepper, adjust seasoning if necessary. Stir in the yolks and keep at room temperature until you’re ready to cook.

Toast the sourdough bread under a hot grill. Spread the cauliflower mixture to a thicknes of 7-10mm and return to the hot grill until bubbly and well browned.