Melty Cheddar cheese is the perfect complement to cauliflower in this satisfying open-face sandwich built on whole-grain country bread. Serve it with a spinach salad for a great autumn lunch.
Ingredients
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1 tablespoon extra-virgin olive oil
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½ cup chopped onion
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3 cups chopped cauliflower
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½ cup chopped red bell pepper
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½ teaspoon dried marjoram
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¼ teaspoon salt
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¼ teaspoon ground pepper
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2 tablespoons pesto
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4 slices whole-grain country bread, toasted
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1 ¼ cups shredded extra-sharp Cheddar cheese
Description
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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.
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Position rack in upper third of oven; preheat broiler to high.
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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.
