April is National Grilled Cheese Month, so we’re celebrating by posting a grilled cheese sandwich every day. This is No. 16. See all of our grilled cheese sandwiches >> here << .
Now into the second half of Grilled Cheese Month, we don’t feel quite so much pressure to impress (not that we ever did). So we’re going with flavors that we love (not that we didn’t love fried chicken and waffles)….
Cauliflower and cheese.
Everything about cauliflower — its winter white color, its snow cloud shape, its inseparable attachment to hearty, heavy, cheesy hot soups and casseroles — says winter to us. But we’ve had it on our brains lately despite the extremely balmy weather here in LA. Maybe we’re just not ready for spring’s baby vegetables. Maybe we’re just holding onto the idea of a season passed.
Maybe cauliflower with cheese is just delicious so who cares?
In this process, we’ve also discovered that Fontina cheese is probably the best overall cheese for grilled cheese sandwiches, beating out even mozzarella, which we thought had the best “meltiness” without completely liquefying (like Brie and other soft cheeses). The blue cheese is there for a little bite, and though there isn’t any in the photo because we forgot, fresh arugula is good, too. (We pulled apart the cheesy halves and stuffed the fresh arugula in after).
Roast Cauliflower, Fontina, and Blue Cheese Grilled Cheese
makes 1 sandwich
1 tablespoon softened butter
1 tablespoon olive oil
2 slices whole grain and seed bread
½ cup shredded Fontina cheese (Fontina is a semi-soft cheese – stick it in the freezer for about 15 minutes to make it easier to grate, then bring shredded Fontina to room temperature)
roasted cauliflower, about 5 or 6 small florets (see recipe for Oven Roasted Cauliflower or Pan-Roasted Cauliflower)
1 tablespoon crumbled blue cheese
salt and pepper to taste
Heat 1 tablespoon olive oil and 1 tablespoon butter in a frying pan over medium low heat. Place 2 slices of bread in pan, then pile half of shredded cheese on one slice and half of shredded cheese on the other slices. Cook the bread until golden brown and the cheese is melted.
Remove the grilled bread from the pan. Place roasted cauliflower florets on melted cheese on one slice of bread. Sprinkle with blue cheese. Add a few leaves of fresh arugula, then season with a pinch of salt and pepper. Close/cover the sandwich with the other slice of grilled bread.