Happy October 1st (crazy, right?) and happy World Vegetarian Day! 🙂
I have to start this posting by giving myself a little pat on the back. For the first time ever, this past weekend I did real “meal prep.” I have been known to rice some cauliflower or cut up some fruit, but this Sunday I went all out and made soup, salad dressing, roasted veggies, a breakfast bake, and chopped up veggies and fruit.
It is already majorly paying off. My week nights are a lot less busy, which means more relaxation for me! I’ll definitely be meal prepping again this coming weekend!
And after all of my meal prep was done and I looked in my fridge, I wondered if it was normal for one person to have such a FULL fridge?
Better to be well-stocked than to not have enough, right? Especially when it is good food!
And speaking of good food…
Looks tasty, right? That is probably because it is!
I love cauliflower roasted, and you most certainly know that I love it “riced.” Well, it turns out that I also love it on grilled cheese sandwiches. And vegan grilled cheese sandwiches, at that!
Cauliflower Jalapeno Grilled “Cheese”
Ingredients
1/4 small head of cauliflower, sliced
EVOO cooking spray
black pepper
fine sea salt
garlic powder
onion powder
2 pieces whole wheat bread
coconut oil
2 pieces Daiya vegan cheddar “cheese”
yellow onion slices (mine were roasted)
jalapeno slices (optional if you don’t like the heat)
Directions
1. Preheat oven to 425 degrees F. Spray a baking sheet with EVOO cooking spray.
2. Place sliced cauliflower onto the baking sheet, spray with EVOO cooking spray, and sprinkle with seasonings. Roast for approximately 20 to 25 minutes, flipping halfway through.
Try to make sure that your cauliflower pieces are as flat as possible, like these, so that they fit on the sandwich well.
3. Spread one side of each piece of bread with coconut oil.
4. Heat a small pan over medium heat and spray with EVOO cooking spray.
5. Place one slice of bread (coconut oil side down) into the pan, followed by one slice of cheese, the roasted cauliflower, onion slices, jalapenos, the second slice of cheese, and the second piece of bread (coconut oil side up).
6. Turn the heat down to medium-low, cover the pan with a lid (so that the cheese melts more easily), and cook for approximately 5 minutes, or until golden brown.
7. Carefully flip the sandwich and repeat step 6.
8. Cut your sandwich on a diagonal and admire how amazingly delicious it looks. Just don’t admire it for too long, because it will get cold! 😉 Instead, eat up!
I served my grilled cheese with a side of roasted potatoes. Carb city? Yes. But carbs are good! Carbs = energy. Don’t be afraid of the carbs!
Cauliflower is one of my favorite vegetables to roast, so it comes as no surprise that I loved it on this sandwich. The combination of the roasted cauli with the crispy bread, melty “cheese” (yes it tastes like cheese!), and the kick from the jalapenos was fantastic! Seriously, you have to try this one out! Oh, and dipping this in ketchup is totally acceptable, too!
