The Chew: Roasted Cauliflower Grilled Cheese Recipe & Mozzarella Pesto

ADVERTISEMENT

The Chew: Daphne Oz And Mario Batali Compete For Best Grilled Cheese

With Daphne Oz’s roasted cauliflower grilled cheese recipe and Mario Batali’s Mozzarella pesto panini recipe, these two juggernauts faced off to see who had the best grilled cheese, and they brought in the best grilled-cheese tasters to judge which was best: kids.

The Chew: Daphne Oz’s Roasted Cauliflower Grilled Cheese Recipe

The Chew: Roasted Cauliflower Grilled Cheese Recipe & Mozzarella Pesto

Daphne Oz’s roasted cauliflower grilled cheese recipe provides a healthy twist on an old favorite.

ADVERTISEMENT
  • 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 Bread
  • 2 ounces Aged Cheddar Cheese (shredded; about 3/4 cup)
  • 1/2 tablespoon Butter

For The Ketchup Butter

  • 1 stick Unsalted Butter
  • 2 tablespoons Ketchup

The Chew: Daphne Oz’s Roasted Cauliflower Grilled Cheese Directions

  1. Preheat oven to 425ºF.
  2. Add the onion and 1 1/2 tablespoons of the oil to a medium saute and cook over medium-low heat, stirring frequently, until the onion is softened and caramelized, 20 to 25 minutes.
  3. Gently toss the cauliflower pieces with the remaining 1 1/2 tablespoons of oil, sprinkle with salt and pepper, and spread the cauliflower in a flat layer on a baking sheet.
  4. Roast for 10 minutes, or until lightly browned.
  5. 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.

For the Ketchup Butter:

  1. Combine all the butter and ketchup in a bowl and mix well until incorporated.
  2. Spread both slices of bread with ketchup butter.  
  3. Layer 1 slice with caramelized onions, roasted cauliflower and shredded cheese.  
  4. Top with the other slice of bread.  
  5. Add the butter to the pan used to caramelize the onion, heat the pan over medium-low heat, and add the sandwich (the bread closest to the cheese layer should be on the bottom).  
  6. 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.  
  7. Flip sandwich and brown the other side, about 3 or 4 minutes.  
  8. Slice the sandwich in half before serving.

The Chew: Mario Batali’s Mozzarella Pesto Panino Recipe

  • 1 pound Mozzarella (sliced)
  • 1 cup Basil Pesto
  • 4 small Ciabatta Rolls (halved)
  • Salt and freshly ground Pepper
  • Extra Virgin Olive Oil
  • crushed Red Pepper Flakes
  • 2 Serranos (chopped and stems removed)
  • 1 Jalapeno (chopped and stem removed)
  • 2 pickled Jalapenos
  • 1 pickled Cherry Pepper

The Chew: Mario Batali’s Mozzarella Pesto Panino Directions

  1. Preheat a grill over medium high. 
  2. Spread a spoonful of pesto across each of the rolls, and top with a few slices of mozzarella, and season with salt and pepper.
  3. Drizzle with extra virgin olive oil and a pinch of crushed red pepper flakes.
  4. Place the sandwiches on the grill and place a kitchen brick on top and cook until toasted, about 5 to 10 minutes per side.
  5. Remove from heat and cut in half to serve.
  6. For more heat, combine the peppers in a food processor, pulse until finely minced, then add the pesto, and pulse until combined.
  7. Serve spicy pesto with adult sandwiches.

The Chew: Mario Batali’s Basil Pesto Recipe

  • 4 cups Basil Leaves (lightly packed)
  • 1 cup Pine Nuts (lightly toasted)
  • 1 cup freshly grated Parmigiano-Reggiano
  • 2 Garlic cloves
  • Extra Virgin Olive Oil
  • Salt and Pepper

The Chew: Mario Batali’s Basil Pesto Directions

  1. Combine the basil, garlic, pine nuts and cheese in a food processor.
  2. While the motor is running, slowly drizzle in olive oil to form a thick paste.
  3. Season with salt and pepper to taste.
  4. Store in an airtight container with a thin layer of olive oil on top for 1 to 2 weeks in the refrigerator, or freeze for a few months.

ADVERTISEMENT
ADVERTISEMENT

Leave a Reply

Your email address will not be published. Required fields are marked *

Human Verification: In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.