Open faced sandwiches topped with crispy cauliflower and a creamy, cheesy sauce, what could be better? How about if I told you that creamy luscious looking sauce is made from cauliflower too? So much vegetable goodness in each bite.
It’s simple to make and the perfect light supper in this cooler weather. Plus it’s obviously completely vegetarian and full of fibre. If you haven’t noticed yet (Hey newbie!) I love cauliflower. It’s such a versatile vegetable and it’s creamy consistency when pureed makes it the perfect substitute for bechamel or for mashed potato if you add less liquid to the puree. It’s also a great source of vitamin C making this the perfect meal to up your intake in the flu season.
The contrast in textures in this melt is where it’s at crunchy crispy cauliflower peeking out from pillowy creamy sauce and topping a crispy slice of sourdough. There’s also no need to add milk or cream to the bechamel like sauce, it’s just a combination of the cauliflower, cheese and cooking water. This is basically a jazzed up version of my favourite Sunday dinner side as a chile – cauliflower cheese. But as a whole meal, which is what I always said I’d be happy with. A friend of mine from high school has an older brother that for years requested a whole cauliflower drenched in cheese sauce for his birthday cake. What a genius.
Scattering the fresh thyme over the melts just before you eat along with any stray ‘cauliflower crumbs’ (what I’m now calling those tiny bits of cauliflower that get super crisp and crunchy when you roast it) is a must.
This would also be perfect to serve this as a starter to share amongst friends!
Makes 6 slices
Ingredients
1 large cauliflower or 2 small
2 Tbs extra virgin olive oil
2 Tbs fresh thyme
2 cloves garlic
6 slices sourdough
1 cup grated sharp cheddar or similar
1 Tbs parmesan, grated
Finely chopped parsley and extra thyme leaves for serving
Directions
Preheat your oven to 200 degrees celsius (fan forced). Line a tray with baking paper.
Roughly chop the cauliflower and cover in water, season with salt and bring to the boil. Boil for 10 minutes or until tender. Remove half the cauliflower and drain well. Continue cooking the remaining cauliflower for ten more minutes or until very soft.
Meanwhile break the drained cauliflower into smaller bite sized pieces and toss with 1/2 the oil and the thyme. Spread on the lined baking tray, add the garlic and roast for 15-20 minutes or until the florets are golden. Remove the garlic and set aside to use in the next step. Increase the oven temp to 220 and set it to grill.
Drain the remaining cauliflower, reserving 1 cup of the cooking liquid. Place in a food processor with 1/2 the reserved cooking liquid and process until smooth, add the cheddar cheese and squeeze in roasted garlic and process again until smooth. Check the consistency, you want it to be like a thick fluffy bechamel, if it’s too thick add more of your reserved liquid.
Lightly toast the sourdough and then top each piece with some of the roasted cauliflower, pour 1/3 cup of sauce over each toast and then top with parmesan cheese and a drizzle of the remaining oil. Season with salt and pepper and place in the oven for a few minutes until golden on top. Serve scattered with parsley and thyme.
HH. x
