Skillet Meal
Roasted Cauliflower Grilled Cheese
Sweet Potato Chips with Sour Cream-Rosemary Dip
Ingredients
- 1 small head cauliflower, cut into florets
- ½ onion, sliced
- 1 Tbsp olive oil
- 1 Tbsp butter, softened
- 4 (1-inch-thick) slices artisan multi-grain bread
- 4 (1-oz) slices gouda cheese
- ½ (5-oz) bag arugula
Instructions
- Preheat oven to 450°F.
- Toss cauliflower, onion, and oil on a large rimmed baking sheet; spread into a single layer.
- Roast 12 to 15 minutes or until cauliflower and onion are brown, stirring after 6 minutes. Sprinkle with ⅛ tsp kosher salt and ⅛ tsp pepper; toss well.
- Spread butter on one side of each bread slice. Place 2 bread slices, buttered sides down, on a work surface.
- Top each bread slice with 2 gouda slices; top with cauliflower mixture and arugula. Top with remaining bread slices, buttered sides up.
- Cook sandwiches on a hot griddle or nonstick skillet over medium heat 4 minutes per side or until browned and cheese is melted.
Side Dish Ingredients
- ½ cup sour cream
- 2 Tbsp mayonnaise
- ½ tsp dried rosemary, crushed
- ¼ tsp hot sauce
- 2 cups sweet potato chips
Side Dish Instructions
- Stir together sour cream, mayonnaise, rosemary, and hot sauce; serve with chips.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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