A simple, classic beer cheese recipe served alongside crispy fried cauliflower bites, toast soldiers, and crunchy dark pretzels. Beer cheese recipe courtesy of Pints and Plates.
Heat oven to 200 degrees F. Place a wire rack on a rimmed tray, and slide into oven.
Lightly beat eggs in a small bowl. In another bowl, combine panko, garlic, chili powder, and remaining sea salt. Dip florets in egg, making sure floret is entirely coated, then gently press into panko, turning to coat all over. Set breaded florets on a small tray.
Reduce heat to medium-low and add cheese, mustard, and Worcestershire sauce. Cook and stir until smooth and creamy, about 5 minutes. Serve immediately with cauliflower bites, pretzels, and toast soldiers. If desired, garnish with sliced chilis and chili powder.