Cauliflower Melts Food

ROASTED CAULIFLOWER MELT

Steps:

• For the cauliflower: Preheat the oven to 450 degrees F. In a small bowl, whisk together the oil, mustard, paprika and some salt and pepper Brush the cauliflower sections with the spice oil. Place flat on a sheet tray and roast for 10 minutes. Carefully flip the cauliflower and return to oven and roast until golden, another 10 to 12 minutes.
• For the mustard: Meanwhile, mix together in a small bowl the yellow mustard, honey and stone ground mustard. Season with salt and pepper. Set aside.
• For the sandwich build: Add the butter to griddle over medium-low heat. In between two pieces of lavash, spread some honey mustard, layer shredded butterkase, a portion of cauliflower, pears and finally more shredded cheese. Place the sandwich on the griddle, covering with a metal bowl. Cook until golden and crisp on the outside and gooey in the middle, 4 to 5 minutes per side.
• For the salad: Mix the watercress, dill and radishes together, and toss with the lemon juice and some olive oil. Season with salt and pepper and serve on the side of the cauliflower melt.

CAULIFLOWER MELTS

Steps:

• 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.

CAULIFLOWER CHEESE PIE

Steps:

• Preheat the oven to 400°F.
• Generously grease a 9-inch pie pan.
• To make potato crust, place 2 firmly packed cups grated raw potatoes in a colander placed over a bowl, toss the potatoes with 1/2 Tsp salt, and set aside for 10 minutes.
• Squeeze out the excess water.
• Combine the drained potatoes, beaten egg, and grated onion in a medium bowl.
• Pat the potato mixture into the greased pie pan, building up the sides of the crust with lightly floured fingers.
• Bake for 35-40 minutes, until golden brown, brushing the crust with oil after the first 20 minutes to help crisp it.
• Remove crust from the oven, and reduce the temperature to 350°F.
• Meanwhile, to make filling, beat together the eggs, milk, 1/2 Tsp of the salt, and the pepper in a small bowl, and set aside.
• Blanch cauliflower.
• Melt the butter in a large skillet over medium heat.
• Add the cauliflower, onions, garlic, and 1/4-1/2 Tsp of the remaining salt, and cook, stirring frequently, until lightly browned, about 5 minutes.
• Add the parsley, basil, and thyme, and cook, covered, for 10 minutes, stirring occasionally.
• Remove from the heat.
• Layer the baked potato crust with half of the cheese, then the cauliflower mixture, then the remaining cheese.
• Pour the milk-egg mixture over the top and lightly dust with paprika.
• Bake for 35-40 minutes or until set.
• Remove from the oven and serve.

CAULIFLOWER MELTS

Steps:

• 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.