Since you guys gave me such positive feedback on these cauliflower bagels and this cauliflower pizza crust, I thought I would try a new cauliflower recipe. This time, I went with grilled cheese!
Like all cauliflower bread-like recipes, the dough is very delicate. But with a little patience the end result is super delicious and a fun variation of the original recipes.
Be sure to watch the video below to get all of my tips and tricks to making a successful cauliflower grilled cheese!
Ingredients
- 1 head of cauliflower 4 cups of riced cauliflower
- 2 eggs lightly beaten
- 1/2 cup grated parmesan cheese
- 1/2 tsp. Italian seasoning
- 1/2 tsp. garlic powder
- salt and pepper to taste
- 4 ounces shredded cheese I used cheddar
- butter coconut oil, cooking spray to grease the pan
Instructions
- Clean, dry and cut cauliflower into florets.
- Place the cauliflower into a food processor and grind until you have a fine, sand like texture.
- Work in batches until you have finished all of the cauliflower. You should have about 4 cups of cauliflower rice.
- Toss cauliflower into a nice big bowl and mix in eggs, parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Mix until well combined and you have a dough like texture.
- Heat a medium to large skillet over a medium low heat and coat with some butter, coconut oil, or cooking spray. Be sure the pan is well greased or things may get messy.
- Scoop up 1/4 cup of the dough and free from a round patty in your hand, be sure to gently squeeze out any extra liquid. Place cauliflower patty in the pan and repeat you have two pattys in the pan.
- Set your timer for 5 minutes and use a spatula to gently from the cauliflower pattys into squares so they look like two slices of bread.
- After 5 minutes, gently flip them over. Do note, they are very fragile!! I recommend watching the video for all of my flipping tips!
- Set timer for another 3 minutes and then top one slice of the bread with 1/4th of the cheese. Place the other slice of bread on top and cook until the cheese has melted.
- Remove from pan and cool a bit before eating (this gives the sammie a chance to set up). Serve and enjoy!
Comments
Edith says
You should edit the written recipe to include Parmesan cheese. I used that to purchase ingredients and didn’t realize it’s an incomplete list
Dani says
So sorry for the inconvenience Edith, I just updated the recipe!
Kendra says
Can the cauliflower patties be done ahead of time and used throughout the week for the sammies?
Sandra says
Dani,
Did these also, for lunch and were very tasty, however, the patties where breaking apart when we tried to roll them (Step 6 above), however once in the pan they stayed together, even when flipping them. For us, maybe adding more cheese (Step 9) would improve the “cheesy” taste 🙂
Thanks again!
Sandra.
Dani says
Hi Sandra!! So glad you enjoyed them. Thanks so much for sharing your cooking tips!
Annie says
Or you can added in a boiled potato for binding
Dani says
Great tip!
Ellen Robison says
I made these for ma and my mother today but I replaced the garlic powder with real garlic and fried in pan with real butter. They were delicious. We ate them on plates with forks. We did not mind that could not be held like a sandwich and eaten. They were soooo very good.
I also used a bit of mozzarella in the mix and mozzarella and American in between as I cannot eat cheddar. The cheddars give me migraines.
Dani says
So glad you enjoyed it!!
Bernadette Vines says
I enjoyed this so much!!!
I used frozen rice that was laid out on paper towel and patted dry. I used extra cheese and a little bread crumb to absorb some of the moisture.
I also used different chesses as I love cheese.
DELICIOUS!!!
Dani says
Sounds delicious! So glad you enjoyed it.