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Roasted Cauliflower Grilled Cheese - World Food & Cuisine

Written By Mack John on Tuesday, 28 February 2017 | 03:21


For the Sandwich:

  • 1 small head of cauliflower, sliced into flat, 3/8-inch-thick pieces
  • 1 small yellow onion, sliced into 1/4-inch-thick rounds
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons butter, softened
  • 4 slices whole-grain bread (such as Eureka! Organic Bread)
  • 2 slices Arla Dofino Gouda cheese (or 2 ounces, grated)
  • 2 slices Arla Dofino Creamy Havarti cheese (or 2 ounces, grated)
  • 1/3 cup baby arugula
  • For the Lemon Mustard Aioli:
  • 1/4 cup light mayonnaise
  • 1 small garlic clove, minced
  • 2 teaspoons whole grain mustard
  • 2 teaspoons fresh lemon juice
  • Salt and freshly ground black pepper, to taste
March is National Grilled Cheese Month and that means March is pretty much the best month ever. I am planning on eating grilled cheese sandwiches all month long. Who is with me? I am starting with this Roasted Cauliflower Grilled Cheese.

I love a classic grilled cheese sandwich, but I also love trying new and fun grilled cheese recipes. This Roasted Cauliflower Grilled Cheese may sound a little “interesting” at first, but stay with me. Roasted cauliflower, roasted onions, spicy arugula, lemon mustard aioli, creamy Havarti and Gouda cheese, on buttery bread. Are you with me now? Yeah, I thought so. I love everything about this sandwich and I think you will too!

If you are looking for a new grilled cheese sandwich to try this month, I highly recommend my Roasted Cauliflower Grilled Cheese. It is full of flavor and full of cheesy goodness! It is one of my all-time favorite grilled cheese sandwiches…and I’ve made a lot of grilled cheese! You’ve gotta try it!


  • Preheat the oven to 400°F.
  • Gently toss the cauliflower and onion rounds with olive oil. Place on a large baking sheet and season with salt and black pepper, to taste. Roast for 20 minutes or until cauliflower is golden brown and tender. Remove from oven and set aside to cool to room temperature.
  • To make the aioli, add the mayonnaise, garlic, mustard, lemon juice to a small bowl. Stir until combined. Season with salt and black pepper, to taste.
  • Butter the outsides of the bread with butter. Spread the insides of the bread slices with aioli. Layer shredded Gouda cheese, roasted cauliflower, onion, sliced Havarti cheese, and arugula. Top with the other slice of bread.
  • Heat a large skillet or griddle pan over medium heat and place the sandwiches butter side down. Cook for 4-6 minutes, or until the cheese starts to melt and the bread is golden brown. Carefully flip the sandwich over and cook for an additional about 3-4 minutes. Cut sandwiches in half and serve immediately.


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