- 4
- 30 mins
- 50 mins
Ingredients
- 6 cups cauliflower florets (1-inch)
- 2 Tablespoons oil from a jar of sun-dried tomatoes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 1 1/4 cup shredded sharp cheddar cheese
- 1 teaspoon dried oregano
- 2 Tablespoons butter, softened
- 8 slices whole-wheat sourdough bread
- 8 teaspoons chopped sun-dried tomatoes
Preparation
Step 1
Preheat oven to 425. Coat a large rimmed baking sheet with cooking spray.
Toss cauliflower, oil, salt, and pepper in a large bowl. Transfer to the prepared pan. Roast, stirring once, until lightly browned and tender, 15 to 20 minutes.
Meanwhile, preheat a panini maker to medium-high.
Combine cheese and oregano in a medium bowl. Spread butter on one side of the bread slices. Place 1 slice, buttered-side down, on a cutting board. Top with 3 Tablespoons of the cheese mixture, 1/2 cup cauliflower and 2 teaspoons tomatoes. Top with 2 Tablespoons cheese and another slice of bread, buttered-side up. Repeat with the remaining bread, cheese, cauliflower and tomatoes.
Cook the sandwiches in the panini maker until golden brown and the cheese is melted, 2 to 4 minutes each.