Roasted Cauliflower Melt Recipes

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ROASTED CAULIFLOWER WITH CHEDDAR



Roasted Cauliflower with Cheddar image

This side goes well with grilled steak, meatloaf, lamb chops, or roasted lamb.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 4

1 head cauliflower, cut into medium florets
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
1 cup grated cheddar (4 ounces)

Steps:

  • Preheat oven to 450 degrees. On a rimmed bakingsheet, toss cauliflower with oil and season with salt and pepper. Cook until tender, about 20minutes, tossing halfway through. Pushcauliflower to center of sheet and top with grated cheddar. Return to oven and cook until cheese melts, about 2 minutes. Toss again before serving.

Nutrition Facts : Calories 182 g, Fat 13 g, Fiber 3 g, Protein 9 g

CAULIFLOWER MELTS



Cauliflower Melts image

Provided by Jill Donenfeld

Categories     Cheese     Appetizer     Easter     Kid-Friendly     Quick & Easy     Lunch     Buffet     Raisin     Pistachio     Cauliflower     Spring     Summer     Healthy     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 toasts

Number Of Ingredients 11

1/4 cup olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Medium head of cauliflower, cut into 1/2-inch-thick slabs, possibly halved to make a total of 8 slabs
1/2 cup golden raisins
1/4 cup white wine (optional)
1/4 cup shelled pistachios
8 1/2-inch-thick slices sourdough bread
4 ounces Comte or Manchego cheese, cut into 8 slices
2 tablespoons chopped parsley

Steps:

  • 1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  • 2. In a medium bowl, combine the oil, garlic, salt, and pepper. Add the cauliflower slabs and toss to coat.
  • 3. Arrange the cauliflower on the prepared baking sheet. Bake for 25 minutes, flip the slabs, and bake another 10 to 20 minutes, until softened and roasty. Set aside to cool but keep the oven on.
  • 4. Meanwhile, in a small bowl, soak the raisins in wine or water for 10 minutes. Drain.
  • 5. In a small pan over medium-high heat, toast the pistachios, dry or with a little oil. Let cool on a paper towel, then chop coarsely.
  • 6. Lay the bread on the baking sheet and arrange the cauliflower on the bread, cutting it to fit as needed. Sprinkle with pistachios and raisins and top with the cheese.
  • 7. Bake until the cheese melts, 7 to 10 minutes.
  • 8. Top the toasts with chopped parsley and serve immediately.

CAULIFLOWER MELT



Cauliflower Melt image

"Roasted cauliflower, pears and gooey cheese make this the world's greatest veggie sandwich."

Provided by Jeff Mauro, host of Sandwich King

Time 1h

Yield 4 servings

Number Of Ingredients 15

1 head cauliflower
1/4 cup extra-virgin olive oil
2 teaspoons mustard powder
2 teaspoons smoked paprika
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1/4 cup yellow mustard
Kosher salt and freshly ground pepper
1 tablespoon stone-ground mustard
1 tablespoon honey
Kosher salt and freshly ground pepper
4 tablespoons salted butter, at room temperature
8 slices sourdough bread
8 ounces butterkase or gruyere cheese, shredded
2 pears, thinly sliced

Steps:

  • Roast the cauliflower: Preheat the oven to 450 degrees F. Cut off the cauliflower stem, then place the head cut-side down and slice into 1/2-inch-thick steaks. In a small bowl, whisk together the olive oil, mustard powder, paprika and some salt and pepper. Brush the cauliflower steaks with the spiced oil. Place them flat on a baking sheet and roast for 10 minutes. Carefully flip the cauliflower, return to the oven and roast until golden, another 10 to 12 minutes.
  • Meanwhile, make the honey mustard: In a small bowl, mix together the yellow mustard, stone-ground mustard and honey. Season with salt and pepper. Set aside.
  • For the sandwich build: Melt 2 tablespoons butter on a griddle over medium-low heat. Spread some honey mustard on 4 pieces of bread; top each with some cheese, roasted cauliflower, sliced pears, more cheese and another piece of bread. Place 2 sandwiches on the griddle and cover with a metal bowl. Cook until golden and crisp on the outside and gooey in the middle, 4 to 5 minutes per side. Add the remaining 2 tablespoons butter to the griddle and repeat with the remaining sandwiches. Serve with the remaining honey mustard.

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