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To roast the broccoli: Heat oven to 425.
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Place florets on baking sheet.
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Drizzle with olive oil.
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Sprinkle red pepper flakes, salt, and freshly ground black pepper over pieces.
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Sprinkle Parmesan cheese over pieces.
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Roast for about 25 minutes, until pieces are soft and have that delicious browning on them.
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Remove from oven and drizzle fresh lemon juice and balsamic vinegar.
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Set aside.
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To roast the garlic: Heat oven to 400.
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Take off the papery outer skin of the garlic bulb.
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Don't remove all the skin, just the stuff that comes off easily. The head of garlic should still remain intact.
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Slice off the pointy end of the bulb to expose all the cloves.
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Place in a small greased ramekin and cover with the olive oil.
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Sprinkle just a pinch of salt and cover with aluminum foil.
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Place in oven and roast for about 45 minutes.
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The cloves of garlic will be all nice and soft.
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To caramelize the onions: Place a tablespoon of olive oil in large saute pan over medium heat.
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Add the onion slices.
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Don't stir too often yet.
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Let the pieces brown, without getting burnt.
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After about 15 minutes or so, once slices have mostly browned, I like to turn the heat down to low or medium low.
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Stir frequently.
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I like adding a bit of water or oil every so often to keep the pieces from burning or sticking too much.
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After about 40 minutes or so, the onions should have a dark brown, jam-like quality.
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25
To assemble the sandwiches: Place slices of cheddar and Monterey Jack cheeses on slice of bread.
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26
Place pieces of roasted broccoli on top, followed by some caramelized onions.
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27
Sprinkle Parmesan cheese on top. Spread clove or two of roasted garlic on the top piece of bread.
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28
Butter both sides of the sandwich and place on greased griddle.
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29
Once one side has turned golden brown, flip and let the other side develop a golden brown color.
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30
Once the sandwich has cooled a bit, use the cookie cutter to cut out the whale-shape.
