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Roasted Cauliflower Grilled Cheese

A savory grilled cheese with roasted cauliflower, caramelized onion, melty Gouda and Havarti, and a tangy garlic-mustard aioli.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 2 sandwiches

Ingredients

  • 1 small cauliflower head 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, for spreading on bread
  • 4 slices whole-grain bread such as Eureka! Organic Bread
  • 2 slices Gouda cheese (Arla Dofino®) about 2 ounces, grated or shredded
  • 2 slices Creamy Havarti cheese (Arla Dofino®) about 2 ounces, sliced or grated
  • 1/3 cup baby arugula
  • 1/4 cup light mayonnaise
  • 1 small clove garlic minced
  • 2 teaspoons whole grain mustard
  • 2 teaspoons fresh lemon juice
  • salt and freshly ground black pepper to taste (for aioli)

Instructions

  • Preheat the oven to 400°F (200°C).
  • Toss the sliced cauliflower and onion rounds with the olive oil in a bowl until evenly coated; season with salt and pepper.
  • Arrange the cauliflower and onion in a single layer on a large baking sheet and roast for about 20 minutes, until the cauliflower is golden and tender; remove and let cool to room temperature.
  • Make the aioli by combining the mayonnaise, minced garlic, whole grain mustard, and lemon juice in a small bowl; stir to combine and season with salt and pepper to taste.
  • Butter the outsides of each bread slice with the softened butter. Spread the aioli on the inside of each slice.
  • Assemble each sandwich: layer shredded Gouda, roasted cauliflower and onion, sliced or shredded Havarti, and baby arugula on one bread slice, then top with the other slice, aioli side down.
  • Heat a large skillet or griddle over medium heat and place the sandwiches butter-side down. Cook until the bottom is golden and the cheese begins to melt, about 4–6 minutes.
  • Carefully flip each sandwich and cook an additional 3–4 minutes until the second side is golden and the cheese is fully melted. Remove, cut in half, and serve immediately.

Equipment

  • Baking Sheet
  • large skillet or griddle
  • Mixing Bowl
  • Knife
  • Cutting Board
  • Spatula

Notes

  • Use a rimmed baking sheet to catch any drips while roasting.
  • Let roasted vegetables cool slightly so they don't make the bread soggy.
  • Grate or thinly slice cheeses for even melting.
  • Adjust aioli seasoning to taste.