Long time, no post. Sigh. Life got away from me there. But I come bearing not one but two recipes, from two of my fav food blogs. The first is broccoli mushroom melts from Annie’s Eats. Her original recipe has red peppers as well, but some people around here aren’t pepper fans. Ahem. As a red pepper lover, I tell you add the red peppers if you can stomach them because it’s so worth it. The second is caramelized cauliflower from Orangette, which has been on her site forever but which I was only recently introduced to by my dear friend Cecily. Oh my GOD , it’s good! I also tried this caramelizing method with thinly sliced potatoes and zucchini, and it’s equally delicious. This is a great meal combo for a lazy weekend lunch.
Broccoli Mushroom Melts
Source: Annie’s Eats
- One small head of broccoli, cut into small florets
- 1 tbsp olive oil
- Salt and pepper
- 4 portobello mushrooms caps, thinly sliced
- 1/4 cup mayonnaise
- 1 clove garlic, minced and pressed
- 4 thick slices of bread
- 2-4 oz. cheese (I used old cheddar), thinly sliced
- Preheat the broiler and line a baking sheet with aluminum foil. Place the broccoli on the baking sheet and drizzle with olive oil and a bit of salt and pepper. Toss and broil until the broccoli begins to brown, 4-6 minutes. Toss a couple more times. Add the mushrooms, toss, and broil another 8-10 minutes. Remove from oven and set aside.
- Combine mayo and garlic in a small bowl. Spread on the bread and top with cooked vegetables and cheese.
- Line baking sheet with a fresh piece of aluminum foil and place open-faced sandwiches on it; broil until the cheese is melted, 2-4 minutes.
- Serve with caramelized cauliflower, home fries or salad and enjoy! I can vouch for all of these combinations.
- 1 head of cauliflower
- Olive oil
- Fine sea salt
- Preheat oven to 400 degrees F.
- Slice the cauliflower into 1/4 inch slices; some will crumble and that’s a-okay! Toss with olive oil and salt and spread on a baking pan covered in aluminum foil.
- Roast until golden, flipping slices halfway through, about 25 minutes.
- Serve with a bit of extra salt if you need it.