Cauliflower Grilled Cheese – roasted cauliflower, onions, arugula, lemon mustard aioli, Havarti, and Gouda cheese! This cauliflower grilled cheese sandwich is out of this world good!
Roasted cauliflower is one of my very favorite vegetables, so why not put it in a grilled cheese sandwich? Trust me, it only gets better when it’s sandwiched between crispy, buttery bread and ooey, gooey cheese!
For this grilled cheese, I used Arla Dofino Havarti and Gouda cheese. Two kinds of cheese are always better than one:) Arla Dofino offers a range of family-friendly cheese types that are free of added hormones and preservatives, and crafted with quality, natural ingredients. The Havarti has a mild, buttery flavor with a smooth, creamy texture. The Gouda has a semi-hard texture and a nutty taste with a touch of sweetness. Put them together and you have a heavenly grilled cheese! The cheese oozes out of this sandwich and that is a good thing, just have a napkin near by:)
I love a classic grilled cheese sandwich, but I also love trying new and fun grilled cheese recipes. This Roasted Cauliflower Grilled Cheese may sound a little “interesting” at first, but stay with me. Roasted cauliflower, roasted onions, spicy arugula, lemon mustard aioli, creamy Havarti and Gouda cheese, on buttery bread. Are you with me now? Yeah, I thought so. I love everything about this sandwich and I think you will too!
Ingredients :
5 cups cauliflower florets (about 1 pound)
1 cup shredded Cheddar cheese
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Ingredients :
5 cups cauliflower florets (about 1 pound)
1 cup shredded Cheddar cheese
1 large egg, beaten
¼ teaspoon ground pepper
⅛ teaspoon salt
1 medium poblano or bell pepper, seeded and cut into
4 wide strips1 small onion, cut into
¼-inch slices
2 teaspoons extra-virgin olive oil
4 ( ½ ounce) slices melty cheese
Preparation:
Place oven racks in upper and lower thirds of oven. Preheat to 425°F. Line one large baking sheet with parchment paper. Place cauliflower in a food processor. Process until finely grated. Transfer to a microwave-safe bowl. Cover loosely and microwave on High for 3 minutes. Let cool slightly. Transfer the cauliflower to a clean kitchen towel and wring out excess moisture. Return to the bowl and stir in Cheddar, egg, pepper, and salt until thoroughly combined. Using about a ¼ cup of the cauliflower mixture for each, create eight 3-inch squares on the prepared baking sheet. Toss pepper and onion with oil on a large rimmed baking sheet. Bake the cauliflower squares and the vegetables, switching the pans in the oven halfway through, until the cauliflower is browned and crispy around the edges and the vegetables are soft, 20 to 25 minutes. Lightly oil a large nonstick skillet; heat over medium heat. Chop the peppers and onions. Place about ¼ cup pepper mixture and a slice of cheese on one cauliflower “toast.” Top with a second cauliflower “toast.” Repeat with the remaining cauliflower toasts, vegetables, and cheese. Cook, turning once until the cheese is melted, about 4 minutes total.
source :allrecipes