Cauliflower Melts from Jill Donenfeld’s book Better on Toast: Happiness on a Slice of Bread
Cincinnati native Jill Donenfeld is a writer, entrepreneur, and chef with recipes appearing in Food & Wine and articles in Men’s Journal and The Huffington Post. She is the founder of The Culinistas, a private chef and catering agency in NYC, LA, and Chicago and produces bottarga for top purveyors and restaurants around the country. She has lived in Madagascar, Southern India, and Sweden to pursue culinary endeavors. She attended Barnard College in New York City and currently resides there, mostly.
Some of Jill’s favorite Cincinnati food memories/places are Graeters, Arthurs (prefers it to Zips), and Coffee Emporium. And she LIVES for Servatiis soft pretzels (and even mentioned them in her book). She worked at Coffee Emporium and has a drink named after her: The Orange Jillius.
Whether she’s prepping for an impromptu gathering with friends, looking for an energy boost before the gym, or home alone staring into the fridge for a midnight snack, Jill turns to one dish that always satisfies—Toast.
Tartine, open- faced sandwich, smørbrød—whatever you call it, it’s one of today’s hottest culinary trends: that single slice of perfect bread stacked high with fresh, flavorful toppings. I love Jill’s book, Better on Toast: Happiness on a Slice of Bread. It’s filled with recipes that I can’t wait to try. I’m starting with this one! Enjoy this recipe for Cauliflower Melts, courtesy of Jill Donenfeld and Better on Toast: Happiness on a Slice of Bread.
Raisins have a long shelf life and are great for a boost of energy. I was walking on a cold boardwalk, quite a ways from home, when a pang of hunger attacked. I was wearing my ski jacket—an ideal jacket for the beach in the winter and also ideal for storage with its plentiful pockets for goggles, headphones, keys, money, credit cards, lip balm, sunblock, and Starburst. There are always a few raisins tucked away somewhere (long pocket life?), too; same in this recipe—hidden and sweetly surprising.
1. Preheat the oven to 350?F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the oil, garlic, salt, and pepper. Add the cauliflower slabs and toss to coat.
3. Arrange the cauliflower on the prepared baking sheet. Bake for 25 minutes, flip the slabs, and bake another 10 to 20 minutes, until softened and roasty. Set aside to cool but keep the oven on.
4. Meanwhile, in a small bowl, soak the raisins in wine or water for 10 minutes. Drain.
5. In a small pan over medium-high heat, toast the pistachios, dry or with a little oil. Let cool on a paper towel, then chop coarsely.
6. Lay the bread on the baking sheet and arrange the cauliflower on the bread, cutting it to fit as needed. Sprinkle with pistachios and raisins and top with the cheese.
7. Bake until the cheese melts, 7 to 10 minutes.
8. Top the toasts with chopped parsley and serve immediately.
From Better on Toast by Jill Donenfeld. Copyright © 2015 by Jill A. Donenfeld. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
|Yield:||Makes 8 toasts|
1/4 cup olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Medium head of cauliflower, cut into 1/2-inch-thick slabs, possibly halved to make a total of 8 slabs
1/2 cup golden raisins
1/4 cup white wine (optional)
1/4 cup shelled pistachios
8 1/2-inch-thick slices sourdough bread
4 ounces Comte or Manchego cheese, cut into 8 slices
2 tablespoons chopped parsley
to you by Amy Tobin
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