Wednesday, January 6, 2016

What's for Lunch? Cauliflower Melts


Hello.
Here I am again with leftover roasted cauliflower (such a problem).

Why not make open face cauliflower melts.

The rules are simple.

Use good bread. Good mustard. Must use golden raisins and pistachios.

The cheese is up to you.

Here, I used a clothbound cheddar and 9 grain bread.

These are going in the lunch rotation, too bad they won't pack well in Henry's lunchbox.


Cauliflower Melts:

slices of good bread
leftover roasted cauliflower florets (400F for 30 minutes drizzled w/ olive oil and kosher salt)
slices or shredded cheddar, Manchego or Comte
sea salt & pepper
mustard of your choice (I used Moutarde Violette)
chopped Sicilian pistachio nuts
a few golden raisins

It's easy.

Spread bread slices with a nice grainy mustard or one of your liking.
Lay a few pieces of roasted cauliflower (works best when florets are smallish) on the bread.

Top with some chopped pistachios and golden raisins. Season w/ sea salt & pepper.

Add the cheese to the tops and broil in the toaster oven until cheese is bubbly and melted.


Serve and eat.

Yum.

3 comments:

Katie C. said...

I would definitely eat that if we ever 😉 Had leftover cauliflower!

Anonymous said...

Treating the noble flower of cauli with the respect it deserves, Ms. Snacks.

For all your fancy restaurant hopping, when it comes down to your own kitchen, you're a waste not/want not leftover wizardess!

I love cauliflower and don't make it enough.

Haven't had it since Thanksgiving - every year I make Mr. Bow-tie's (unbelievably delicious) Cauliflower Gratin.

Since Novemeber! That's ridiculous.



Anonymous said...

This looks yummy. I am going to try adapt this to a sweet potato or white potato. Maybe you could stir the mustard
with the cauliflower.