s CAULIFLOWER MELT *****
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s CAULIFLOWER MELT *****
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Ingredients
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Instructions *** 4-2-18 meatless monday, wow a cauliflower sandwich WOW!!!!! THIS WAS GREAT, WE BOTH AGREED!!!! we split recipe in half, will make this one again!!! *** 1 Review "Roasted cauliflower, pears and gooey cheese make this the world's greatest veggie sandwich." Recipe courtesy of Jeff Mauro From: Food Network Magazine SAVE RECIPE PRINT Cauliflower Melt Total:1 hrPrep: 30 minCook: 30 min Yield: 4 servings Level: Easy Ingredients For the cauliflower: 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 For the honey mustard: 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 For the sandwich build: 4 tablespoons salted butter, at room temperature 8 slices sourdough bread 8 ounces butterkase or gruyere cheese, shredded 2 pears, thinly sliced ADD CHECKED ITEMS TO GROCERY LIST Directions 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. Photograph by Con Poulos Courtesy of Food Network Magazine This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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