Grilled Cheese with Cauliflower

Photo by Chieko Horn Photography

Anyone else craving grilled cheese? Here is a fancy version with cauliflower so you get your portion of veggies too!

Cauliflower Grilled Cheese

• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• lemon zest from 1/2 organic lemon 
• cushed red pepper flakes
• 1 head of cauliflower, cut into 1/2-inch-thick slabs, halved to make a total of 8 slabs
• 1/4 cup hazelnuts chopped 
• 8 slices sourdough bread lightly toasted
• 16 slices Gruyere or Manchego cheese    
• 2 tablespoons chopped parsley

Preheat the oven to 350°F. In a medium bowl, combine the oil, garlic, salt, pepper, lemon zest and red pepper flakes. Add the cauliflower slabs and toss to coat. Arrange the cauliflower on a baking sheet. Bake for 25 minutes, flip the slabs, and bake another 10 to 20 minutes, until softened and toasty. Set aside to cool but keep the oven on.
While the cauliflower is baking toast the hazelnuts in a small pan over medium-high heat. Let cool, then chop coarsely. Lay the bread on the baking sheet and arrange the 

cauliflower on the bread, cutting it to fit as needed. Sprinkle with hazelnuts and top with the cheese. Bake until the cheese melts, 7 to 10 minutes. I like to finish it with a broil to get it extra brown. Top the toasts with chopped parsley and serve immediately.

This Week’s Share
Country Sourdough
Ingredients: Montana grown organic wheat flour, water, orgniac sourdough culture, sea salt.
KAMUT Wheat Sandwich Loaf
Ingredients: Montana grown organic wheat flour, water, freshly milled organic KAMUT flour, whole organic KAMUT berries, organic sourdough culture, sea salt.
German Rye Sandwich Loaf
Ingredients: water, Montana grown organic wheat flour, freshly milled organic rye flour, organic sourdough starter, org. coriander, org. fennel seeds, sea salt.

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