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
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!

- 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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