Recipe Details

Cauliflower-Cheddar Melts

Lunch Recipes
Ingredients

  • 1 tablespoon extra-virgin olive oil

  • ½ cup chopped onion

  • 3 cups chopped cauliflower

  • ½ cup chopped red bell pepper

  • ½ teaspoon dried marjoram

  • ¼ teaspoon salt

  • ¼ teaspoon ground pepper

  • 2 tablespoons pesto

  • 4 slices whole-grain country bread, toasted

  • 1 ¼ cups shredded extra-sharp Cheddar cheese

Description

  1. Heat oil in a large skillet over medium heat. Add onion; cook, stirring, until starting to soften, about 3 minutes. Add cauliflower, bell pepper, marjoram, salt and pepper; cook, stirring, until the vegetables are tender, 6 to 8 minutes more. Add pesto and stir to coat. Remove from heat.

  2. Position rack in upper third of oven; preheat broiler to high.

  3. Place toasted bread on a baking sheet and divide the vegetable mixture among the toasts. Top each with about 1/4 cup cheese. Broil until the cheese is melted and browned in spots, about 3 minutes.