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Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey Lower
Active Time:30 minsTotal Time:40 minsServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:40 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipe
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
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Ingredients
2½ cupscauliflower florets(1-inch;8ounces)
2½tablespoonsextra-virgin olive oil, divided
¼cupchoppedshallots
¼cupchoppedfresh dill
3clovesgarlic, finely chopped
½teaspoonground pepper
¾cupcrumbledfeta cheese
¼teaspoonsalt
1cupshreddedfontina cheese
8(1-ounce) sliceswhole-wheat bread
DirectionsPreheat oven to 450°F. Toss 2½ cups cauliflower and 1½ teaspoons oil together on a large rimmed baking sheet; spread in an even layer. Roast until browned, 15 to 20 minutes. Let cool for 5 minutes. Finely chop the cauliflower; transfer to a medium bowl.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey LowerMeanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add ¼ cup shallots; cook, stirring often, until softened, about 1 minute. Add 8 cups spinach in batches; cook, stirring often, until wilted, 3 to 4 minutes. Stir in ¼ cup dill, chopped garlic and ½ teaspoon pepper; cook, stirring often, until fragrant, about 1 minute. Transfer the spinach mixture to a fine-mesh strainer placed over a large bowl; let cool slightly, about 5 minutes. Wipe the skillet clean. Gently press the spinach to remove excess liquid, patting dry with paper towels if needed. Discard the liquid. Add ¾ cup feta, the spinach mixture and ¼ teaspoon salt to the cauliflower; stir to combine.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey LowerSpread 2 tablespoons fontina on each of 4 bread slices; top with about ½ cup cauliflower mixture, 2 tablespoons fontina and the remaining bread slices. Heat 1 teaspoon oil in the skillet over medium heat. Cook 2 sandwiches (place another skillet on top of sandwiches to weigh them down) until golden brown on the bottom, about 2 minutes. Add ½ teaspoon oil to the pan, flip the sandwiches and cook until golden brown on the other side and the cheese is melted, about 2 minutes more. Adjust heat as needed to prevent the bread from burning. Repeat the process with the remaining 1½ teaspoons oil and 2 sandwiches.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey LowerFrequently Asked QuestionsStore any leftover sandwiches in an airtight container in the refrigerator. Reheat in a skillet over medium-low heat, which will help crisp up the bread.This sandwich would be great paired with a green salad or soup. For the latter, our creamySlow-Cooker Mushroom Soup with Sherry,classicTomato Soupand comfortingChicken Noodle Soup with Dillare all delicious and healthy options.EatingWell.com, December 2024
Directions
Preheat oven to 450°F. Toss 2½ cups cauliflower and 1½ teaspoons oil together on a large rimmed baking sheet; spread in an even layer. Roast until browned, 15 to 20 minutes. Let cool for 5 minutes. Finely chop the cauliflower; transfer to a medium bowl.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey LowerMeanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add ¼ cup shallots; cook, stirring often, until softened, about 1 minute. Add 8 cups spinach in batches; cook, stirring often, until wilted, 3 to 4 minutes. Stir in ¼ cup dill, chopped garlic and ½ teaspoon pepper; cook, stirring often, until fragrant, about 1 minute. Transfer the spinach mixture to a fine-mesh strainer placed over a large bowl; let cool slightly, about 5 minutes. Wipe the skillet clean. Gently press the spinach to remove excess liquid, patting dry with paper towels if needed. Discard the liquid. Add ¾ cup feta, the spinach mixture and ¼ teaspoon salt to the cauliflower; stir to combine.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey LowerSpread 2 tablespoons fontina on each of 4 bread slices; top with about ½ cup cauliflower mixture, 2 tablespoons fontina and the remaining bread slices. Heat 1 teaspoon oil in the skillet over medium heat. Cook 2 sandwiches (place another skillet on top of sandwiches to weigh them down) until golden brown on the bottom, about 2 minutes. Add ½ teaspoon oil to the pan, flip the sandwiches and cook until golden brown on the other side and the cheese is melted, about 2 minutes more. Adjust heat as needed to prevent the bread from burning. Repeat the process with the remaining 1½ teaspoons oil and 2 sandwiches.Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Lindsey LowerFrequently Asked QuestionsStore any leftover sandwiches in an airtight container in the refrigerator. Reheat in a skillet over medium-low heat, which will help crisp up the bread.This sandwich would be great paired with a green salad or soup. For the latter, our creamySlow-Cooker Mushroom Soup with Sherry,classicTomato Soupand comfortingChicken Noodle Soup with Dillare all delicious and healthy options.
Preheat oven to 450°F. Toss 2½ cups cauliflower and 1½ teaspoons oil together on a large rimmed baking sheet; spread in an even layer. Roast until browned, 15 to 20 minutes. Let cool for 5 minutes. Finely chop the cauliflower; transfer to a medium bowl.
Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add ¼ cup shallots; cook, stirring often, until softened, about 1 minute. Add 8 cups spinach in batches; cook, stirring often, until wilted, 3 to 4 minutes. Stir in ¼ cup dill, chopped garlic and ½ teaspoon pepper; cook, stirring often, until fragrant, about 1 minute. Transfer the spinach mixture to a fine-mesh strainer placed over a large bowl; let cool slightly, about 5 minutes. Wipe the skillet clean. Gently press the spinach to remove excess liquid, patting dry with paper towels if needed. Discard the liquid. Add ¾ cup feta, the spinach mixture and ¼ teaspoon salt to the cauliflower; stir to combine.
Spread 2 tablespoons fontina on each of 4 bread slices; top with about ½ cup cauliflower mixture, 2 tablespoons fontina and the remaining bread slices. Heat 1 teaspoon oil in the skillet over medium heat. Cook 2 sandwiches (place another skillet on top of sandwiches to weigh them down) until golden brown on the bottom, about 2 minutes. Add ½ teaspoon oil to the pan, flip the sandwiches and cook until golden brown on the other side and the cheese is melted, about 2 minutes more. Adjust heat as needed to prevent the bread from burning. Repeat the process with the remaining 1½ teaspoons oil and 2 sandwiches.
Frequently Asked QuestionsStore any leftover sandwiches in an airtight container in the refrigerator. Reheat in a skillet over medium-low heat, which will help crisp up the bread.This sandwich would be great paired with a green salad or soup. For the latter, our creamySlow-Cooker Mushroom Soup with Sherry,classicTomato Soupand comfortingChicken Noodle Soup with Dillare all delicious and healthy options.
Frequently Asked Questions
Store any leftover sandwiches in an airtight container in the refrigerator. Reheat in a skillet over medium-low heat, which will help crisp up the bread.
This sandwich would be great paired with a green salad or soup. For the latter, our creamySlow-Cooker Mushroom Soup with Sherry,classicTomato Soupand comfortingChicken Noodle Soup with Dillare all delicious and healthy options.
EatingWell.com, December 2024
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Nutrition Facts(per serving)430Calories25gFat33gCarbs21gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
