Today is National Grilled Cheese Day and I whipped up a special grilled cheese for you! I typically make my grilled cheese with Food for Life‘s sprouted grain Ezekiel 4:9 Bread, but today I’m changing it up! I made a caprese grilled cheese with cauliflower bread. Yep, cauliflower bread! It is the perfect way to enjoy your grilled cheese, but in a low-carb and guilt free way. Follow the recipe below and enjoy!
1 Small Head of Cauliflower
1 Egg
2 TBSP Parmesan Cheese
2 TBSP Sharp Cheddar Cheese
Salt, Pepper, Garlic Salt
Butter
Mozzarella, sliced
2 TBSP Chopped Sundried Tomatoes
1/8 Cup Pine Nuts
1/8 Parmesan Cheese
1 Cup Basil
EVOO
Cauliflower Bread Ingredients
Preheat oven to 450
Cut cauliflower into florets
Place florets in food processor and pulse until the consistency of fine crumble
Pour crumble (aka cauliflower rice) into a microwave safe dish that has a lid
Cauliflower Rice
Microwave for 4-5 minutes
Line a kitchen towel with a few paper towel sheets
Once cauliflower rice has cooled, pour onto kitchen towel
Ready to ring the water out of the cauliflower
Ring cauliflower to remove excess water
Ringing the water out!
Pour cauliflower into a bowl, crack egg, add spices and cheese
Cauliflower bread ingredients ready to be mixed
Stir until mixed thoroughly
Cauliflower Mixture
Line a rimmed cookie sheet with tin foil and spray with cooking spray
Form four even square cauliflower “patties” and place on cookie sheet
Cauliflower bread ready to be toasted
Bake in oven for 12-15 minutes, or until cauliflower patties are golden brown
Cauliflower Bread
While “bread” is cooling (for 10 minutes), add basil, pine nuts, Parmesan cheese, salt and pepper to taste to a food processor and pulse
Stream in EVOO until pesto is a consistency of your liking
Heat sauté pan to medium-high heat
Butter one side of each slice of cauliflower bread
Once sauté pan is hot, place bread in pan
Spoon 1 TBSP pesto on 2 slices of bread
Top pesto with 1 TBSP sundried tomatoes
Assembling the grilled cheese!
Add mozzarella cheese
Adding the mozzarella
Top with bare cauliflower bread and sauté for 2 minutes ( you may use a spatula to press sandwich into the sauté pan)
Flip and sauté for another 2 minutes, or until cheese is starting to melt
Remove and plate
Cauliflower Caprese Grilled Cheese!
Cut in half and enjoy!
Cut in half and ready to be enjoyed
- 1 Small Head of Cauliflower
- 1 Egg
- 2 TBSP Parmesan Cheese
- 2 TBSP Sharp Cheddar Cheese
- Salt, Pepper, Garlic Salt
- Butter
- Mozzarella, sliced
- 2 TBSP Chopped Sundried Tomatoes
- 1/8 Cup Pine Nuts
- 1/8 Parmesan Cheese
- 1 Cup Basil
- EVOO
- Preheat oven to 450
- Cut cauliflower into florets
- Place florets in food processor and pulse until the consistency of fine crumble
- Pour crumble (aka cauliflower rice) into a microwave safe dish that has a lid
- Microwave for 4-5 minutes
- Line a kitchen towel with a few paper towel sheets
- Once cauliflower rice has cooled, pour onto kitchen towel
- Ring cauliflower to remove excess water
- Pour cauliflower into a bowl, crack egg, add spices and cheese
- Stir until mixed thoroughly
- Line a rimmed cookie sheet with tin foil and spray with cooking spray
- Form four even square cauliflower "patties" and place on cookie sheet
- Bake in oven for 12-15 minutes, or until cauliflower patties are golden brown
- While "bread" is cooling (for 10 minutes), add basil, pine nuts, Parmesan cheese, salt and pepper to taste to a food processor and pulse
- Stream in EVOO until pesto is a consistency of your liking
- Heat sauté pan to medium-high heat
- Butter one side of each slice of cauliflower bread
- Once sauté pan is hot, place bread in pan
- Spoon 1 TBSP pesto on 2 slices of bread
- Top pesto with 1 TBSP sundried tomatoes
- Add mozzarella cheese
- Top with bare cauliflower bread and sauté for 2 minutes ( you may use a spatula to press sandwich into the sauté pan)
- Flip and sauté for another 2 minutes, or until cheese is starting to melt
- Remove and plate
- Cut in half and enjoy!
Stay hungry…
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