This recipe was featured on the Wendy Williams Show this passed week, and thought it was a great twist on the classic grilled cheese.  It’s easy to make, and with subtle changes— a totally new invention.  It’s creator is a friend of mine, Daphne Oz,  who also co-hosts the successful ABC program “The Chew,” and who’s new book is filled with tips to “Relish” life and the delicious recipes that make it all the more fun.  See her recipe below:
Roasted Cauliflower Grilled Cheese with Jalapeño Aioli
Ingredients:1 medium onion, sliced into 1/4-inch-thick rounds3 tablespoons olive oil1/4 small head of cauliflower, sliced into flat, 3/8-inch-thick piecesSea salt and fresh-cracked black pepper2 slices whole-grain or favorite bread2 ounces aged cheddar cheese, shredded (about 3/4 cup)1/4 cup baby arugula, washed and dried1/2 tablespoon butter
Aioli• 1 tablespoon mayonnaise• 1 small garlic clove, peeled and minced• 1/4 to 1/2 medium jalapeño, minced (discard the seeds and ribs if you want less heat)• Pinch of sea salt
Directions:1. Preheat the oven to 425°F.
2. Add the onion and 1½ tablespoons of the oil to a medium sauté pan and cook over medium-low heat, stirring frequently, until the onion is softened and caramelized, 20 to 25 minutes. (You’ll have about ½ cup of onion.)
3. Gently toss the cauliflower pieces with the remaining 1½ tablespoons of oil, sprinkle with salt and pepper, and spread the cauliflower in a flat layer on a baking sheet. Roast for 10 minutes, or until lightly browned. Use a rubber spatula to flip the cauliflower, then roast another 5 minutes, or until golden brown, watching carefully to make sure the pieces don’t burn.
4. Combine all the aioli ingredients in a bowl and mix well. Spread both slices of bread with aioli. Layer 1 slice with caramelized onions, roasted cauliflower, shredded cheese, and arugula. Top with the other slice of bread. Add the butter to the pan used to caramelize the onion (fewer dishes for you!), heat the pan over medium-low heat, and add the sandwich (the bread closest to the cheese layer should be on the bottom). Cook the sandwich for 4 to 6 minutes, or until the bottom is golden brown and the cheese is melting, applying pressure to the top of the sandwich with your spatula or a weighted plate. Flip the sandwich and brown the other side, about 3 or 4 minutes. Slice the sandwich in half before serving.
Makes 1 sandwich.
Creamy Chipotle Cabbage SlawIngredients:4 cups shredded greencabbage1 cup shredded purple cabbage2 medium carrots, peeled and shredded1 small red onion, sliced very thin3 large scallions (white and light green parts), sliced thin1 jalapeño, minced (discard the seeds and ribs if you want less heat)1/2 cup mayonnaise or Vegenaise1/2 cup plain Greek yogurt or sour cream1/4 cup fresh lime juice, or 1/8 cup fresh lime juice plus 1/8 cup champagne, white wine, or apple cider vinegar2 tablespoons sugar or honey1 teaspoon ground cumin1 teaspoon chipotle powderSea salt and fresh-cracked black pepper
Directions:1. Combine the cabbages, carrots, onion, scallions, and jalapeño in a large bowl. In a medium bowl, whisk the mayonnaise, yogurt, lime juice, sugar, cumin, and chipotle powder together until smooth and creamy. Pour the dressing over the cabbage mixture and toss to combine. Season with salt and pepper to taste. Allow to marinate at least 20 minutes before using.
2. To store leftovers, cover with plastic wrap and refrigerate for up to 3 days.
Log on to Amazon.com to purchase Daphne’s new book, “Relish: An Adventure in Food, Style, and Everyday Fun.”
From Relish by Daphne Oz. Copyright (c) 2013 by Daphne Oz. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

This recipe was featured on the Wendy Williams Show this passed week, and thought it was a great twist on the classic grilled cheese.  It’s easy to make, and with subtle changes— a totally new invention.  It’s creator is a friend of mine, Daphne Oz,  who also co-hosts the successful ABC program “The Chew,” and who’s new book is filled with tips to “Relish” life and the delicious recipes that make it all the more fun.  See her recipe below:

Roasted Cauliflower Grilled Cheese with Jalapeño Aioli

Ingredients:
1 medium onion, sliced into 1/4-inch-thick rounds
3 tablespoons olive oil
1/4 small head of cauliflower, sliced into flat, 3/8-inch-thick pieces
Sea salt and fresh-cracked black pepper
2 slices whole-grain or favorite bread
2 ounces aged cheddar cheese, shredded (about 3/4 cup)
1/4 cup baby arugula, washed and dried
1/2 tablespoon butter

Aioli
• 1 tablespoon mayonnaise
• 1 small garlic clove, peeled and minced
• 1/4 to 1/2 medium jalapeño, minced (discard the seeds and ribs if you want less heat)
• Pinch of sea salt

Directions:
1. Preheat the oven to 425°F.

2. Add the onion and 1½ tablespoons of the oil to a medium sauté pan and cook over medium-low heat, stirring frequently, until the onion is softened and caramelized, 20 to 25 minutes. (You’ll have about ½ cup of onion.)

3. Gently toss the cauliflower pieces with the remaining 1½ tablespoons of oil, sprinkle with salt and pepper, and spread the cauliflower in a flat layer on a baking sheet. Roast for 10 minutes, or until lightly browned. Use a rubber spatula to flip the cauliflower, then roast another 5 minutes, or until golden brown, watching carefully to make sure the pieces don’t burn.

4. Combine all the aioli ingredients in a bowl and mix well. Spread both slices of bread with aioli. Layer 1 slice with caramelized onions, roasted cauliflower, shredded cheese, and arugula. Top with the other slice of bread. Add the butter to the pan used to caramelize the onion (fewer dishes for you!), heat the pan over medium-low heat, and add the sandwich (the bread closest to the cheese layer should be on the bottom). Cook the sandwich for 4 to 6 minutes, or until the bottom is golden brown and the cheese is melting, applying pressure to the top of the sandwich with your spatula or a weighted plate. Flip the sandwich and brown the other side, about 3 or 4 minutes. Slice the sandwich in half before serving.

Makes 1 sandwich.

Creamy Chipotle Cabbage Slaw
Ingredients:
4 cups shredded greencabbage
1 cup shredded purple cabbage
2 medium carrots, peeled and shredded
1 small red onion, sliced very thin
3 large scallions (white and light green parts), sliced thin
1 jalapeño, minced (discard the seeds and ribs if you want less heat)
1/2 cup mayonnaise or Vegenaise
1/2 cup plain Greek yogurt or sour cream
1/4 cup fresh lime juice, or 1/8 cup fresh lime juice plus 1/8 cup champagne, white wine, or apple cider vinegar
2 tablespoons sugar or honey
1 teaspoon ground cumin
1 teaspoon chipotle powder
Sea salt and fresh-cracked black pepper

Directions:
1. Combine the cabbages, carrots, onion, scallions, and jalapeño in a large bowl. In a medium bowl, whisk the mayonnaise, yogurt, lime juice, sugar, cumin, and chipotle powder together until smooth and creamy. Pour the dressing over the cabbage mixture and toss to combine. Season with salt and pepper to taste. Allow to marinate at least 20 minutes before using.

2. To store leftovers, cover with plastic wrap and refrigerate for up to 3 days.

Log on to Amazon.com to purchase Daphne’s new book, “Relish: An Adventure in Food, Style, and Everyday Fun.”

From Relish by Daphne Oz. Copyright (c) 2013 by Daphne Oz. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.