Cauliflower Purée and Cheddar Grilled Cheese Sandwiches
(four small sandwiches)
• 8 slices Au Pain Doré Hiker Bread (cut into 5 cm x 5 cm pieces)
• 1 tablespoon butter
• 120 g aged cheddar cheese, grated
• 4 teaspoons homemade béchamel sauce
• 4 tablespoons cauliflower purée
• 40 g quince jelly (or Kusmi Tea jelly* or porto jelly)
Cauliflower purée.
• 1/4 cauliflower
• Milk
• 2 tablespoons butter
• Salt and pepper
To prepare cauliflower purée, cut cauliflower into florettes, place in a saucepan and cover with milk. Cook until cauliflower is very tender. Drain, place in a food proces- sor and blend until smooth adding butter gradually. Season to taste and let cool in the refrigerator. Place the slices of bread on a counter or working space. Place béchamel sauce and cheddar cheese on four slices and cauliflower purée on the remaining four. Close sandwiches and butter both sides. Heat a non-stick frying pan over medium heat and grill sandwiches on the both sides. Serve with pieces of quince jelly.