I don’t even know how to describe this sandwich, except to
say that Daphne Oz nailed it with this one and I was craving it for days after
trying it the first time. I’m dying for others to make it and give me their
take—please report back when you do!
from the Relish Cookbook
*makes 1 sandwich--double, triple, etc. as needed!
Ingredients:
-1 medium onion, sliced into 1/4-inch thick rounds
-3 tbsp olive oil
-1/4 small head of cauliflower, sliced into flat (about 3/8 inch thick) pieces
-sea salt and freshly cracked pepper
-2 slices whole grain bread
-2 ounces aged cheddar cheese, shredded (about 3/4 cup)
-1/4 cup arugula, washed and dried
-1/2 tbsp butter
for the aioli-
-1 tbsp mayonnaise
-1 small garlic clove, peeled and minced
-1/4 to 1/2 medium jalapeño, minced
-pinch of sea salt
Directions:
1. Preheat oven to 425F. In a medium sized pan, add the onion with 1 1/2 tbsp oil. Cook over medium-low heat, stirring frequently, until the onion is soft and caramelized (20-25 minutes).
2. Toss the cauliflower with the remaining 1 1/2 tbsp of oil. Sprinkle with salt and pepper, and lay the cauliflower flat on a baking sheet lined with foil. Roast for 10 minutes or until lightly browned. Flip the cauliflower and roast for an additional 5 minutes (don't burn).
3. Combine the aioli ingredients in a small bowl and mix well. Spread both slices of the bread with the aioli. Top one slice with caramelized onions, followed by the cauliflower, cheese, and arugula. Top with second slice of bread.
4. Add butter to the pan used to caramelize the onion and heat over medium-low, until butter is melted. Add the sandwich (slice closer to the cheese on the bottom) and cook for 4-6 minutes, until the bottom is golden and cheese begins to melt. Use your spatula to apply pressure to the top of the sandwich. Flip sandwich and cook the other side for 3-4 minutes. Slice sandwich and serve immediately.
