Name: Cauliflower Melt
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Ingredients: 1 head cauliflower; 1/4 cup extra-virgin olive oil; 2 teaspoons mustard powder; 2 teaspoons smoked paprika; Kosher salt and freshly ground pepper; Kosher salt and freshly ground pepper; 1/4 cup yellow mustard; Kosher salt and freshly ground pepper; 1 tablespoon stone-ground mustard; 1 tablespoon honey; Kosher salt and freshly ground pepper; 4 tablespoons salted butter, at room temperature; 8 slices sourdough bread; 8 ounces butterkase or gruyere cheese, shredded; 2 pears, thinly sliced

Directions

Roast the cauliflower: Preheat the oven to 450 degrees F. Cut off the cauliflower stem, then place the head cut-side down and slice into 1/2-inch-thick steaks. In a small bowl, whisk together the olive oil, mustard powder, paprika and some salt and pepper. Brush the cauliflower steaks with the spiced oil. Place them flat on a baking sheet and roast for 10 minutes. Carefully flip the cauliflower, return to the oven and roast until golden, another 10 to 12 minutes.
Meanwhile, make the honey mustard: In a small bowl, mix together the yellow mustard, stone-ground mustard and honey. Season with salt and pepper. Set aside.
For the sandwich build: Melt 2 tablespoons butter on a griddle over medium-low heat. Spread some honey mustard on 4 pieces of bread; top each with some cheese, roasted cauliflower, sliced pears, more cheese and another piece of bread. Place 2 sandwiches on the griddle and cover with a metal bowl. Cook until golden and crisp on the outside and gooey in the middle, 4 to 5 minutes per side. Add the remaining 2 tablespoons butter to the griddle and repeat with the remaining sandwiches. Serve with the remaining honey mustard.

Photograph by Con Poulos

Courtesy of Food Network Magazine

Cauliflower Melt

For the cauliflower:

For the honey mustard:

For the sandwich build:

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