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Cauliflower Grilled Cheese with Sun-Dried Tomatoes

  • 30 m
  • 50 m
Joy Howard
“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.”

Ingredients

    • 6 cups cauliflower florets (1-inch)
    • 2 tablespoons oil from a jar of sun-dried tomatoes
    • ½ teaspoon kosher salt
    • ¼ teaspoon ground pepper
    • 1¼ cups shredded sharp Cheddar cheese
    • 1 teaspoon dried oregano
    • 2 tablespoons butter, softened
    • 8 slices whole-wheat sourdough bread
    • 8 teaspoons chopped sun-dried tomatoes

Directions

  • 1 Preheat oven to 425°F. Coat a large rimmed baking sheet with cooking spray.
  • 2 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.
  • 3 Meanwhile, preheat a panini maker to medium-high.
  • 4 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, ½ 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.
  • 5 Cook the sandwiches in the panini maker until golden brown and the cheese is melted, 2 to 4 minutes each.
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