1 hour ago
Wednesday, January 6, 2016
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.
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
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.