Did you know that April is National Grilled Cheese month? Last year I celebrated with this Caprese Grilled Cheese - which was phenomenal!!! This year, I wanted to explore a spicier option. I am delighted with this sandwich and am so excited to share it with you!
I’m not gonna lie. The past few months I have been obsessed with Mother Thyme’s Buffalo Cauliflower Dip. It’s so delicious and since its full of cauliflower, I don’t feel so guilty eating it! When I was thinking of what kind of grilled cheese to make, it hit me to combine these two loves of mine. Viola!
Buffalo Grilled Cheese Recipe serves 2
4 slices bread I used a swirled rye
1/4 head cauliflower
1/2 a block of several slices of sharp cheddar cheese
1/4C cream cheese
1/4C plain Greek yogurt
2-6T hot sauce
1T fresh dill
Several dashes each of garlic powder, onion powder, and paprika
1T butter or spray oil
First, shred or grate the cauliflower.
It can be finely or roughly shredded. For this sandwich I chose to roughly shred it for greater texture. This should make about 1 cup of shredded cauliflower.
In a skillet on medium heat, warm up the cauliflower and add in the cream cheese and hot sauce, stirring until the cream cheese is incorporated, or about 3 minutes. Start with 2T of hot sauce, then increase if you’d like. I know some people handle their spices better than others.
Stir in the Greek yogurt, dill, and spices. Once the buffalo cauliflower mixture is combined, set aside.
Meanwhile, butter the bread and prepare the cheese slices, if using a cheese block. This is your grilled cheese, so I can’t limit the amount you put on your sandwich. (And if you’re using spray oil instead of butter, skip the buttering step.)
In a clean, warm skillet on medium heat, drop a slice of bread, butter side down. Add a layer of cheddar cheese.
Add the cauliflower mixture on top. I ended up adding more hot sauce and paprika just for kick.
Top with another layer of cheddar cheese, and finally, the other piece of bread, butter side up. Look at the cheese, already oozing out!
At this point, my best advice is patience and not a lot of spatula usage. You want the cheese to melt naturally (which the warm cauliflower mixture will help speed that along.) Also, don’t squish this grilled cheese with a spatula, lest you want the contents all over the pan!
Once the cheese has begun to melt outside the sandwich, it’s probably ready to carefully flip over.
Cook until the bread is golden and the cheese is melty.
Enjoy this zippy vegetarian grilled cheese!
