Cheddar Cauliflower Melt
Active Time: 10 minutes
Total Time: 15 minutes
Let Your Friends Try This Recipe!
Why we love it:
This is a bit of a riff on one of Smitten Kitchen’s ideas but I’ve changed the recipe so much it might only be me who recognizes it. I love this for a cold, lazy night, when you want something satisfying but easy. I would definitely microwave some tomato soup if I had some at hand; or save these toasts for the next time you make soup.
3 cups Frozen Cauliflower Florets (see Culinary Skills to use fresh)
Crusty Bread (4 thick, or use 8 slices of thinner bread)
3 Tablespoons Whole Grain Mustard (or dijon)
1 teaspoon Honey
1 teaspoon Mayonnaise
1⁄2 teaspoon Dried Chives
12 ounces Cheddar Cheese (sliced or grated)
4 cups Spring Mix Salad Greens
1. PREHEAT OVEN TO 425 DEGREES
Place a rack near the top.
Scatter cauliflower florets on a baking sheet and place it in the oven while you prep the rest.
Slice bread into 1-1.5” thick slices. Toast.
In a small bowl, whisk together: 3 Tablespoons whole grain mustard, 1 teaspoon honey, 1 teaspoon mayo, ½ teaspoon dried chives.
Smear the sauce evenly on top of all of the toasts.
Remove the cauliflower from the oven and if needed, chop it up a bit so it will lie flat on the bread. Divide among toasts and sprinkle with a pinch of salt each.
Top with cheese, sliced or grated and don’t be shy.
Move into the top rack in the oven and bake for about 5 - 7 minutes until everything is hot and the cheese is melted and golden brown. If the cheese isn’t roasting enough, switch the oven to broil and keep an eye on it.
Serve melts with a side salad and some fruit.
Check out our new features!
use GF bread
try broccoli or sweet potato cubes or mushrooms, or frozen chopped spinach
anything that melts will work perfectly
omit if you dislike it but it will hide here
if you don’t have them just sub in ¼ teaspoon of onion powder
Kid Friendly Version
- Make their melt without the full honey mustard sauce, or use smooth dijon and no dried chives
- Melt cheese on top but swap out for part mozzarella
- Serve with diced raw veggies or fruit
- Chop the cauliflower up finely
- Make it an avocado toast or hummus or peanut butter toast
- Serve with a few cubes of cheese on the side and fruit
For Choosy Eaters
- Make it a broiled grilled cheese; just cheese and bread
- Offer some roasted cauliflower on the side, and maybe offer the honey mustard spread as a dip to taste
- Serve with fruit, raw veggies, and perhaps some yogurt or hummus
Prep Ahead & Use It Up
- Mix the mustard sauce which will last for weeks in the fridge
- Grate or slice the cheese if need
- Leftovers can be reheated but they are really best straight out of the oven
If you have a head of cauliflower you’d rather use, simply chop it up and roast it with olive oil or butter and a pinch of salt. When it’s done, proceed with the recipe. Or use this recipe to reinvent leftover cauliflower.