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Homemade Roasted Cauliflower Grilled Cheese photo

Roasted Cauliflower Grilled Cheese

This Roasted Cauliflower Grilled Cheese is a delicious twist on a classic! Creamy cheeses and roasted veggies create a mouthwatering delight.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Sandwich:
  • 1 small head Cauliflower
  • 1 small Yellow Onion
  • 1 tablespoon Olive Oil extra virgin
  • 2 slices Whole-Grain Bread hearty variety
  • 2 slices Gouda Cheese Arla Dofino Gouda
  • 2 slices Havarti Cheese Arla Dofino Creamy Havarti
  • 1 handful Baby Arugula
  • 1/4 cup Light Mayonnaise
  • 1 clove Garlic minced
  • 2 teaspoons Whole Grain Mustard
  • 2 teaspoons Lemon Juice
  • to taste Salt and Pepper
For Grilling:
  • 1 tablespoon Butter softened

Equipment

  • Roasting Pan
  • Skillet
  • Spatula
  • Knife and cutting board
  • Mixing bowl

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C). Slice the head of cauliflower into flat, 3/8-inch-thick pieces. Slice the yellow onion into 1/4-inch-thick rounds. On a roasting pan, toss the cauliflower and onion with olive oil, salt, and pepper. Spread them out in a single layer and roast for about 20-25 minutes, until tender and slightly caramelized.
  2. While the vegetables are roasting, prepare your cheesy spread. In a mixing bowl, combine mayonnaise, minced garlic, whole grain mustard, and lemon juice. Season with salt and pepper to taste. Mix well until all ingredients are combined.
  3. Spread a generous layer of the mayonnaise mixture on one side of each slice of whole-grain bread. On the non-spread side, layer the roasted cauliflower and onion, followed by a slice of Gouda and a slice of Havarti cheese. Top with baby arugula before placing another slice of bread on top, spread side facing out.
  4. In a non-stick skillet over medium heat, melt butter. Add the assembled sandwiches and grill for about 3-4 minutes on each side, or until the bread is golden brown and the cheese is melting. Keep an eye to prevent burning!
  5. Once grilled, remove the sandwiches and let cool for a minute before slicing. Serve warm with soup or a side salad. Enjoy!

Notes

  • For a spicy kick, try using pepper jack cheese.
  • Feel free to substitute other seasonal vegetables like zucchini or butternut squash.
  • Store leftovers in an airtight container in the fridge for up to 2 days.