Cauliflower Grilled Cheese
by
Cauliflower Grilled Cheese
Saw this recipe on the Morning Show the other day and was like, “no way can this be good”. Not much beats a warm grilled cheese and tomato soup on these seemingly endless snowy, winter days. But we had a head of cauliflower begging to be made into grilled cheese.
Within the hour, we were able to recreate a favorite comfort food with less than half the calories. (PS did you know one piece of grilled cheese (2 pieces of bread) packs 700+ calories?! I’m not a calorie counter but I could think of a few other treats I’d risk for 700 calories…Cheesecake anyone?)
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Calories 310 kcal
Ingredients
- Avocado oil cooking spray
- 1 head cauliflower cut into florets
- 2 teaspoons extra virgin olive oil
- 3 tablespoons grated Parmesan
- 1 cup grated reduced-fat sharp cheddar cheese divided
- 1 egg lightly beaten
- 1 egg white
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 4 slices tomato
Instructions
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Preheat the oven to 450˚. Line a large rimmed baking sheet with parchment paper and spray with cooking spray. Set aside.
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In a food processor, grind cauliflower so it resembles rice.
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Heat olive oil in a large non-stick skillet over medium-high heat. Add cauliflower and sauté for 10 to 15 minutes to get all the moisture out (that way, dough is not too wet). Let cool for a few minutes. (I put mine in the freezer for a few minutes to speed the process)
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In a large bowl, combine Parmesan and ½ cup grated cheddar cheese, egg, egg white, kosher salt and black pepper. Add cooled cauliflower and mix well.
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Divide cauliflower mixture into 4 equal portions and flatten into “bread slices” on prepared baking sheet. Bake for 10 minutes. Carefully flip with a spatula, and bake for another 5 minutes. Remove from oven and let cool for a few minutes.
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Top each of the “bread slices” with sliced tomato and 2 tablespoons of grated cheddar cheese. Put the baking sheet back in the oven for 3 to 4 minutes. Remove from oven and let cool for a minute. Enjoy with a knife and fork or stack them like you normally would!
Recipe Notes
To avoid the burnt edges, try to keep a consistent texture when patting the dough into squares.
