BBQ Cauliflower Grilled Cheese

As a born and bred Wisconsin girl, I never need an excuse to eat a grilled cheese, but as the days grow short and the temperatures drop, I crave them even more. I can't complain about even the most basic version, provided it's served hot with a cup of tomato soup, but there's certainly plenty of room for creativity too.

Roasted cauliflower is another food I just can't get enough of, so I figured why not toss it on my grilled cheese? It makes my sandwich tastier and healthier and is a wonderfully easy way to sneak in more of those veggies we all need. Fall and winter are prime time for roasted vegetables, so you may have some leftovers hangimg around as I perpetually do, but it's well worth cooking up some just for this occasion. The creamy barbecue mayo is the perfect sweet and spicy sauce (if you use a quality BBQ) and the touches of red onion and greens have just enough acidity and freshness to contrast the rich and nutty Gruyére. It takes a little more time and a few more ingredients than the bare bones version, but the upgrade to gourmet is completely worth it.

While the long days and warm temperatures of summer are fading away, there are no shortage of wonderful things to embrace about fall, especially the culinary fare. And I can't wait to keep the cozy meals coming.

BBQ Cauliflower Grilled Cheese
serves 1

1/2 tablespoon light mayo
1/2 tablespoon barbecue sauce
2 slices whole grain bread
2 ounces raw cauliflower, cut into approx. 1/4-inch thick slices (or leftover cooked cauliflower)
Olive oil
Salt and freshly ground black pepper.
A few thin slices of red onion
A few leaves of spinach or other greens (optional)
1 ounce Gryuere, thinly sliced or shredded
Cooking spray

1. Preheat a pan over medium heat. If using raw cauliflower, toss with olive oil and season with salt and pepper. Place the cauliflower in the pan, flat side down, and cook until the first side is nicely caramelized, about 4 to 6 minutes (depending on the thickness of slices). Flip the cauliflower over and cook until the other flat side is also nicely browned and tender, another 4 to 6 minutes.

2. In a small bowl, combine mayo and mustard and mix thoroughly. Spread on one slice of the bread.

3. Place the spinach on the second slice of bread and top with the cauliflower, red onion, and cheese. Place the other slice of bread on top.

4. Preheat a pan over medium heat and spray with cooking spray. Place the sandwich in the pan and cook, flipping once halfway through, until bread is golden and ingredients are warmed through, about 3 to 5 minutes per side. Cut sandwich in half and serve promptly.

BBQ Chickpea Cauliflower Melt

As so often happens with me, once I come up with one recipe of a particular kind, I get a little obsessed with riffing on it. And so is the case with mashed chickpea salad wraps. My first couple of attempts, only one of which I have shared, were both cold sandwiches, but this all wrap is hot, melty, cheesy goodness. All of the Indian food that I've eaten had created an unbreakable bond between chickpeas and cauliflower in my brain but they make happy partners in more than just curries. The smokiness and complexity of barbecue spices (provided you've chosen a really good barbecue sauce), like that of curry, works really well with chickpeas and cauliflower. Chickpeas and cauliflower on their own are pretty subtle, but they eagerly soak up any spices you might throw their way, here transforming into something reminiscent of a barbecue chicken melt. Not mashing the chickpeas too thoroughly is important here, lest it turn into baby food, with the chopped cauliflower and red onion providing extra little crunchy bites. The cheddar really brings this all together in terms of both texture and flavor, its gooeyness and sharpness the perfect final touch of this simple, deeply flavored wrap. This was a weekend experimentation for me, but with such a short list of ingredients and required time commitment, this can easily be your busy weekday dinner or work lunch, even if you have to just give it a quick zap in the microwave.

BBQ Chickpea Cauliflower Melt
serves 1

1/2 cup cooked chickpeas, coarsely mashed
1/4 cup chopped (tender-crisp) cooked cauliflower
2 tablespoons finely chopped red onion
2 tablespoons barbecue sauce
Whole grain tortilla, bread, or pita
1 ounce thinly sliced sharp cheddar (optional)

1. Mix chickpeas, cauliflower, onion, and barbecue sauce together in small bowl. Spread mixture evenly in center of tortilla, cover with sliced cheese, and roll up tortilla.

2. Preheat a pan over medium heat. Add wrap, seam side down, and cook, flipping once, until filling is warm and cheese is melted, about 4 to 5 minutes per side. Remove from pan, slice in half, and serve promptly.