Roasted Cauliflower Grilled Cheese
This Roasted Cauliflower Grilled Cheese is a comforting, veggie-forward sandwich with caramelized cauliflower, melty cheese, and a tangy garlic mustard mayo.
Servings: 2 servings
Ingredients
- 1 small head cauliflower sliced into flat, 3/8-inch-thick pieces
- 1 small yellow onion sliced into 1/4-inch-thick rounds
- 1 tablespoon olive oil for roasting
- to taste salt and freshly ground black pepper to season vegetables and sandwich
- 2 tablespoons butter softened, for grilling bread
- 4 slices whole-grain bread such as Eureka! Organic Bread
- 2 slices Arla Dofino Gouda cheese or 2 ounces grated
- 2 slices Arla Dofino Creamy Havarti cheese or 2 ounces grated
- 1/3 cup baby arugula
- 1/4 cup light mayonnaise for spread
- 1 small garlic clove minced
- 2 teaspoons whole grain mustard
- 2 teaspoons fresh lemon juice
Instructions
- Preheat your oven to 425°F (220°C). Arrange the cauliflower slices and onion rounds on a baking sheet. Drizzle with olive oil and season generously with salt and freshly ground black pepper. Toss gently to coat everything evenly. Spread the pieces out in a single layer so they roast rather than steam. Roast for 20-25 minutes, flipping halfway, until the vegetables are tender and golden brown on the edges.
- In a small mixing bowl, combine the light mayonnaise with the minced garlic, whole grain mustard, and fresh lemon juice. Stir well and season with a pinch of salt and pepper to taste.
- Lay out your slices of whole-grain bread. Spread a generous layer of the garlic mustard mayo on one side of each slice. On two slices, layer the roasted cauliflower slices and onions evenly, then sprinkle with baby arugula. Follow with slices or grated Gouda and Havarti cheeses. Top with the remaining bread slices, mayo side down, to complete the sandwich.
- Heat a non-stick skillet or cast-iron pan over medium heat. Spread softened butter on the outside of each sandwich slice. Place the sandwiches in the pan and cook for 3-4 minutes per side, pressing gently with a spatula, until the bread is golden brown and crisp, and the cheese has melted beautifully. If the cheese needs more time to melt, lower the heat slightly and cover the pan for a minute or two.
- Remove the sandwiches from the pan and let them rest for a minute before slicing. Serve warm with a side salad or your favorite soup.
Equipment
- Baking Sheet
- Sharp Knife
- Mixing Bowl
- Spatula
- Non-stick Skillet or Cast Iron Pan
- Grater
Notes
- Roast cauliflower slices thickly to maintain texture and develop caramelized flavor.
- The garlic mustard mayo can be prepared ahead and refrigerated for up to 3 days.
- Leftover sandwiches keep well refrigerated for 1 day and reheat best in a skillet or oven for crispness.