2 Serving
Lunch
Roasted Cauliflower Melts
with Pear & Curry Mayo
SERVINGS
2
PREP & COOK TIME
20 min
CALORIES
450
FAT
26g
CARBOHYDRATES
58g
PROTEIN
11g
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INGREDIENTS
- 1 tsp curry powder
- 1/4 cup vegan mayo
- 4 oz cauliflower florets, roughly chopped
- 4 slices sourdough bread
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 1 Bartlett pear, thinly sliced
- 2 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
Allergens: tree nut (cashew), wheat
Tools: Baking sheet, Large nonstick skillet
SERVINGS
2
PREP & COOK TIME
20 min
CALORIES
450
FAT
26g
CARBOHYDRATES
58g
PROTEIN
11g
Get Recipes Delivered
INSTRUCTIONS
1
Roast the cauliflower and make the curry mayo
Preheat the oven to 425°F. Add curry powder, mayo, and a pinch of salt and pepper to a small bowl and stir. Add cauliflower and 1 tbsp olive oil to a baking sheet and roast until tender, 8 to 10 minutes.
2
Build the melts
Place 2 bread slices on a clean work surface. Spread half the herb garlic cheese on each slice and top with pear and the roasted cauliflower. Spread just 1 tbsp curry mayo on remaining 2 slices bread and close the sandwiches.
3
Cook and serve
Heat 1 tbsp olive oil in a large nonstick skillet over medium heat. Add sandwiches and cook until bread is golden brown, 2 to 4 minutes per side. Halve roasted cauliflower melts and serve with any leftover curry mayo and pear slices.
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