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Say Cheese 2021: ‘TommyWallyCauli’ on Rye Toastie

Recipe by Dani Valent

  • 1 cauliflower floret, coarsely grated
  • 1 tbsp Gippsland Jersey butter
  • 1 tbsp olive oil
  • ½ tsp caraway seeds
  • 2 slices Zelda Tuerong Farm light rye tin loaf
  • 20 grams Gippsland Jersey butter
  • 60 grams Lucy Whitlow’s tomme, grated
  • 50 grams Elijah Holland’s wallaby nduja, crumbled
  • 1 tbsp toasted cauliflower and caraway
  1. To toast cauliflower, heat butter and olive oil in a pan over medium-high heat. When butter is foaming add grated cauliflower. Cook, stirring frequently until cauliflower is dark golden brown. Drain and cool on paper towel.
  2. To make toastie, sprinkle half the cheese on one slice of bread. Add nduja and half the toasted cauliflower.Cover with the remaining cheese.
  3. Press the second slice of bread firmly onto the sandwich. Generously butter the outside of the sandwich on both sides.
  4. Grill or toast in a toastie press until bread is golden brown and cheese is oozing.
  5. Slice on the diagonal and sprinkle with remaining toasted cauliflower. Serve with Wildflour cauliflower piccalilli.