Grilled Cheese with Sun-dried Tomatoes, Basil & Roasted Cauliflower
A gourmet twist on classic grilled cheese featuring melted fresh mozzarella, tangy sun-dried tomatoes, and fresh basil leaves pressed between buttery toasted bread. Served alongside herb-crusted roasted cauliflower tossed in homemade pesto for a complete, satisfying meal. The combination of creamy cheese, Mediterranean flavors, and crispy golden bread creates comfort food with sophisticated appeal, perfect for lunch or a light dinner when you want something familiar yet special.
Ingredients
- 1 lb Cauliflower, florets
- 1 Tbsp Oil, cooking
- ¼ cup Pesto
- 2 Tbsp Pine nuts
- 1 clove Garlic, peeled
- 1 oz Cheese, parmesan
- 1 ½ oz Basil leaves
- 2 tsp Lemon juice
- 3 Tbsp Oil, olive
- ½ cup Sun-dried tomatoes, in oil, drained and chopped
- 5 oz Cheese, fresh mozzarella, sliced
- 16 leaves Basil
- 8 slices Bread, sandwich
- 4 Tbsp Butter
Instructions
- 1
Heat oven to 425F
- 2
Spread cauliflower florets on sheet pan and cover tightly with foil
- 3
Steam cauliflower in oven for 10 minutes
- 4
Set out sandwich ingredients while cauliflower steams
- 5
Remove foil from cauliflower, toss with cooking oil, salt and pepper
- 6
Return to oven and roast until tender and golden brown, 14 to 18 minutes
- 7
Heat large skillet over medium heat when cauliflower is nearly finished
- 8
Spread half the bread slices with half the butter and place butter-side down in skillet
- 9
Top with basil leaves, then cheese, then sun-dried tomatoes
- 10
Add remaining bread slices and brush tops with remaining butter
- 11
Sear sandwiches on both sides until golden brown and cheese is melted
- 12
Toss finished cauliflower with pesto
- 13
Serve grilled cheese with roasted cauliflower on the side
Tips
Cover cauliflower tightly with foil during initial steaming to ensure even cooking and prevent drying out.
Use medium heat for grilling to ensure cheese melts completely before bread burns.
Drain sun-dried tomatoes well to prevent sandwiches from becoming soggy during cooking.
Good to Know
Refrigerate assembled sandwiches up to 4 hours before grilling. Store roasted cauliflower separately up to 3 days.
Make pesto up to 1 week ahead. Roast cauliflower up to 2 days ahead and reheat before serving.
Serve immediately while cheese is melted and bread is crispy. Pair with simple green salad.
Common Mistakes
Use medium heat to avoid burning bread before cheese melts
Drain sun-dried tomatoes thoroughly to prevent soggy sandwiches
Don't skip foil cover during cauliflower steaming to ensure even cooking
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
Provides sturdier structure
FAQ
Can I make the pesto ahead of time?
Yes, homemade pesto can be made up to 1 week ahead and stored in the refrigerator with a thin layer of olive oil on top to prevent oxidation.
What if I don't have fresh mozzarella?
Substitute with fontina, provolone, or even good quality cheddar. Choose cheeses that melt well for best results in grilled sandwiches.
How long will leftover roasted cauliflower keep?
Roasted cauliflower will keep in the refrigerator for up to 3 days. Reheat in a 350F oven for 5-8 minutes to restore crispness.