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.

Source: EatingWell Magazine, March 2019




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

1 sandwich
488 calories; protein 17.5g; carbohydrates 40.4g; dietary fiber 7.6g; sugars 7.3g; fat 27.6g; saturated fat 11.5g; cholesterol 50.2mg; vitamin a iu 680.7IU; vitamin c 82mg; folate 102.9mcg; calcium 334.4mg; iron 3.1mg; magnesium 38.1mg; potassium 583.3mg; sodium 831.8mg.

2 1/2 fat, 2 starch, 2 vegetable, 1 high-fat protein