Roasted Cauliflower Melt Recipe

Name: Roasted Cauliflower Melt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 2 teaspoons ground mustard seeds; 2 teaspoons smoked paprika; Kosher salt and pepper; 1 head cauliflower, stemmed and cut into 1/2-inch cross sections; 1/4 cup yellow mustard; 1 tablespoon honey; 1 tablespoon stone ground mustard; Kosher salt and pepper; 4 tablespoons salted butter, room temperature; 2 sheets lavash, quartered to yield 8 small sheets, 4 1/4- by 5 3/4-inches; 8 ounces butterkase cheese, shredded; 2 ripe pears, sliced thin; 4 cups watercress; 2 tablespoons fresh chopped dill; 5 radishes, sliced thin; 1/2 lemon, juiced; Olive oil; Kosher salt and pepper

Servings: persons

1/4 cup olive oil
2 teaspoons ground mustard seeds
2 teaspoons smoked paprika
Kosher salt and pepper
1 head cauliflower, stemmed and cut into 1/2-inch cross sections
1/4 cup yellow mustard
1 tablespoon honey
1 tablespoon stone ground mustard
Kosher salt and pepper
4 tablespoons salted butter, room temperature
2 sheets lavash, quartered to yield 8 small sheets, 4 1/4- by 5 3/4-inches
8 ounces butterkase cheese, shredded
2 ripe pears, sliced thin
4 cups watercress
2 tablespoons fresh chopped dill
5 radishes, sliced thin
1/2 lemon, juiced
Olive oil
Kosher salt and pepper

1
For the cauliflower: Preheat the oven to 450 degrees F. In a small bowl, whisk together the oil, mustard, paprika and some salt and pepper Brush the cauliflower sections with the spice oil.
2
Place flat on a sheet tray and roast for 10 minutes.
3
Carefully flip the cauliflower and return to oven and roast until golden, another 10 to 12 minutes.
4
For the mustard: Meanwhile, mix together in a small bowl the yellow mustard, honey and stone ground mustard.
5
Season with salt and pepper.
6
Set aside.
7
For the sandwich build: Add the butter to griddle over medium-low heat.
8
In between two pieces of lavash, spread some honey mustard, layer shredded butterkase, a portion of cauliflower, pears and finally more shredded cheese.
9
Place the sandwich on the griddle, covering with a metal bowl.
10
Cook until golden and crisp on the outside and gooey in the middle, 4 to 5 minutes per side.
11
For the salad: Mix the watercress, dill and radishes together, and toss with the lemon juice and some olive oil.
12
Season with salt and pepper and serve on the side of the cauliflower melt.

726

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/4 cup olive oil, 2 teaspoons ground mustard seeds, 2 teaspoons smoked paprika, Kosher salt and pepper, and more.

Yes, Roasted Cauliflower Melt falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Cauliflower Melt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions