Cauliflower Melt

"Roasted cauliflower, pears and gooey cheese make this the world's greatest veggie sandwich."
Save Recipe
  • Level: Easy
  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 4 servings
Share This Recipe


For the cauliflower:

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 

For the honey mustard:

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 

For the sandwich build:

4 tablespoons salted butter, at room temperature

8 slices sourdough bread

8 ounces butterkase or gruyere cheese, shredded

2 pears, thinly sliced


  1. 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.
  2. 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.
  3. 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.