We like to think of this recipe as a deconstructed, healthier grilled cheese. Cauliflower stands in as the base while the bread serves as a crunchy garnish.
Category: not set
Cuisine: not set
1 head cauliflower (about 3 pounds), trimmed and cut int
1/2 cup extra-virgin olive oil
8 ounces shiitake mushrooms stemmed, halved if large
8 ounces cremini mushrooms, trimmed and cut into 1/4-inch
2 slices rustic bread (each 1 inch thick) crusts removed, torn into small pieces (1 1/2 cups)
Kosher salt and freshly ground pepper
5 ounces Gruyere or fontina (or a combination) thinly sliced
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