A jar of sun-dried tomatoes does double duty in this healthy sandwich recipe--the oil coats roasted cauliflower florets with flavor, while the chopped bits of tomato add color and bursts of umami. Don't have a panini maker? Cook these grilled cheese sandwiches in a skillet over medium heat. Place another skillet on top, weighted down with four 15-ounce cans, to press them.

Joy Howard
Source: EatingWell Magazine, March 2019


Recipe Summary

30 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.

  • Toss cauliflower, oil, salt and pepper in a large bowl. Transfer to the prepared pan. Roast, stirring once, until lightly browned and tender, 15 to 20 minutes.

  • Meanwhile, preheat a panini maker to medium-high.

  • Combine Cheddar and oregano in a medium bowl. Spread butter on one side of the bread slices. Place 1 slice, buttered-side down, on a cutting board. Top with 3 tablespoons of the cheese mixture, 1/2 cup cauliflower and 2 teaspoons tomatoes. Top with 2 tablespoons cheese and another slice of bread, buttered-side up. Repeat with the remaining bread, cheese, cauliflower and tomatoes.

  • Cook the sandwiches in the panini maker until golden brown and the cheese is melted, 2 to 4 minutes each.

Nutrition Facts

488 calories; protein 17.5g 35% DV; carbohydrates 40.4g 13% DV; dietary fiber 7.6g 31% DV; sugars 7.3g; fat 27.6g 43% DV; saturated fat 11.5g 58% DV; cholesterol 50.2mg 17% DV; vitamin a iu 680.7IU 14% DV; vitamin c 82mg 137% DV; folate 102.9mcg 26% DV; calcium 334.4mg 33% DV; iron 3.1mg 17% DV; magnesium 38.1mg 14% DV; potassium 583.3mg 16% DV; sodium 831.8mg 33% DV.