The Sergeant Pepper-Grilled Cheese

• No. of Servings: 4
• Ingredients
• 2 tablespoons butter
• 1 head cauliflower, cut in small pieces
• Salt and pepper
• 1/2 cup flour
• 1/2 cup rice flour
• 2 tablespoons cornstarch
• 1 cup cold seltzer water (club soda)
• Vegetable oil for frying
• 2 yellow onions, thinly sliced
• 8 slices sourdough bread
• 4 tablespoons extra virgin olive oil
• 4 slices Wisconsin Pepper Jack cheese
• 4 slices Wisconsin Cheddar cheese

1. Cooking directions
2. Heat large saute pan over high heat. Add butter and
3. cauliflower; saute on high until brown, stirring so
4. cauliflower doesn't burn. Season with salt and pepper;
5. remove to plate lined with paper towels; drain.
6. For batter: Whisk together flours, cornstarch, and a pinch
7. of salt and pepper. Whisk in cold seltzer water until
8. smooth. (Water MUST be cold for tempura-type batter.)
9. Store batter in the refrigerator until ready to fry.
10. Heat 3-4 inches vegetable oil to 350u0b0F in fryer or deep pan. Dip onion slices into the batter to cover
11. and fry until golden brown. Drain on paper-towel-lined plates and season with salt and pepper.
12. Heat grill over medium. Drizzle one side of each slice of bread with a 1/2 tablespoon olive oil; place
13. 4 slices, oil-side down, on grill (or use panini press). Top each slice with Pepper Jack, cauliflower,
14. fried onions, and a slice of Cheddar, in that order. Place remaining 4 bread slices on top of
15. sandwiches, oil-side up. Grill, turning once, until the bread is golden and the cheese is melted

no, ingredients, butter, cauliflower, salt, flour, rice flour, cornstarch, cold seltzer water, vegetable oil, yellow onions, bread, extra virgin olive oil, wisconsin pepper, cheddar cheese

Taken from www.epicurious.com/recipes/member/views/the-sergeant-pepper-grilled-cheese-52665401 (may not work)