Saturday, November 21, 2015

Cauliflower Melts are The New Grilled Cheese

Yum. Don't these look delicious? Wouldn't they be great toppers for any leftover Thanksgiving mashed potatoes you might have? Or over leftover stuffing?
Recipe found on epicurious

1/4 cup olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Medium head of cauliflower, cut into 1/2-inch-thick slabs, possibly halved to make a total of 8 slabs
1/2 cup golden raisins
1/4 cup white wine (optional)
1/4 cup shelled pistachios
8 1/2-inch-thick slices sourdough bread
4 ounces Comte or Manchego cheese, cut into 8 slices
2 tablespoons chopped parsley

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the oil, garlic, salt, and pepper. Add the cauliflower slabs and toss to coat.
3. Arrange the cauliflower on the prepared baking sheet. Bake for 25 minutes, flip the slabs, and bake another 10 to 20 minutes, until softened and roasty. Set aside to cool but keep the oven on.
4. Meanwhile, in a small bowl, soak the raisins in wine or water for 10 minutes. Drain.
5. In a small pan over medium-high heat, toast the pistachios, dry or with a little oil. Let cool on a paper towel, then chop coarsely.
6. Lay the bread on the baking sheet and arrange the cauliflower on the bread, cutting it to fit as needed. Sprinkle with pistachios and raisins and top with the cheese.
7. Bake until the cheese melts, 7 to 10 minutes.
8. Top the toasts with chopped parsley and serve immediately.


martamag said...
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The Queen Vee said...

This recipe looks absolutely yummy. I just sent it to two of my kids and said we had to try it during my next visit in a month. I'll report back to you.

My daughter in law used cauliflower as a rice substitute last week. She put it in a food processor and ground it into rice size pieces and then lightly stirred fried it with a bit of olive oil, salt and pepper. It was declicous with the chicken recipe that she also served for the that meal.

Content in a Cottage said...

The Queen Vee -- Victoria, I love your daughter's idea of making the cauliflower rice in the food processor while the cauliflower is raw. This saves two steps, boiling it and pushing it through a ricer. I like that. Tell Samantha thank you for me. I will definitely be doing this. I use my wok almost every day and I can't wait to make a stir fry. Must go to the market again and buy a big head of cauliflower!!!! Have a wonderful Thanksgiving.
xo, Rosemary

Karen in VA (was CT) said...

Both of these recipes sound yummy. I shall be trying them soon.

Thanks to you both.

Karen in VA