Curried Cauliflower Melts
I won’t lie to you—I planned 99% of Ben and my side trips from Paris based on regional cuisine. Even though we are lucky enough to be spending four weeks in France (and have been eating enough pastries to fuel a World Cup soccer team, as my Instagram feed will demonstrate), I feel like there is so much more I want to see (and eat!) before we leave. My original plan for today was to hop a train to Burgundy, a region we selected based on Rick Steves‘ (a.k.a. writer of our trip Bible) analysis that, “The rolling hills of Burgundy gave birth to superior wine, fine cuisine, spicy mustard, and sleepy villages smothered in luscious landscapes.” With a write up like that, how could we not go?
Unfortunately, the SNCF (France’s central rail and primary form of in-country travel) decided to have a long-running strike, and it’s impacted several parts of our trip. Many trains are cancelled throughout the country, and riders are forced to find an alternate route on later trains (or to cram onto the trains that are running in a manner that looks something like this.) The strike caused us to miss our side trip to Burgundy completely, but we’re embracing the opportunity to spend more time in Paris, a city that is stealing my heart more and more each day I am here.
Today’s guest poster, Stephie of Eat Your Heart Out is a lady whose creativity with ingredients sparks my appetite, and I am smitten with the recipe she’s sharing today. Stephie and I first “met” because she was leaving such hilarious comments on my blog, I simply had to email her! Since then, I’ve had the pleasure to meet this fine lady in person at the BlogHer Food conference in Miami this May.
I’ve long suspected that Stephie and I are star-crossed recipe soul mates, and today’s post for Curried Cauliflower Melts proves my hypothesis. (As a woman who routinely eats Eggplant Ricotta Grilled Cheese and Roasted Carrot Grilled Cheese, I am allllll over this tasty application of roasted veggies.)
To tell us all about this gooey veggie goodness, here is Stephie!
Hellooooo, friends! I am so happy to be visiting with you over in Erin’s beautiful internet-home while she is gallivanting around Europe! To celebrate, I brought you a sandwich made from veggies.
Wait. Let’s back up a bit.
If you are unfamiliar with my site, I spend a lot of time making foods that use natural ingredients and looking for ways to recreate dishes that might normally use preservative-laden ingredients. That being said, I also spend a lot of time baking – but always from scratch! Baked goods are my love language.
So when I went out to lunch for a coworker’s birthday recently and had my mind blown by a sandwich, of all things, I was surprised to find myself recreating it in my own kitchen that very weekend.
Meanwhile, my boyfriend was suspicious of that fact that I was making a sandwich that contained zero meat. Ladies, if you live with a meat-and-potatoes kind of guy like I do, this makes for a perfect single-lady dinner. ;-)
So here’s the situation: Roasted cauliflower is the star of this sandwich. Have you ever roasted cauliflower? Roasting imparts a caramelized flavor to the cauliflower that is divine. We’re going to complement our star with a curry mayo, thin slices of tart apple, melty havarti cheese (swoon!) and sandwich it all between come multigrain bread. Toast it up to melt the cheese and devour.
Don’t let anyone ever tell you that cauliflower doesn’t belong on a sandwich. They’d be wrong, friends. Very wrong.
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