AuthoradminGolden, crisp, and unexpectedly indulgent, this cauliflower-crusted grilled cheese flips tradition on its head. Imagine a buttery, pan-seared crust made from finely riced cauliflower, bound with a whisper of parmesan and egg, forming a delicate yet sturdy shell that crackles with each bite. Inside, molten rivers of sharp cheddar and creamy mozzarella melt together in a gooey embrace, their richness offset by the earthy sweetness of the cauliflower. It’s comfort food reimagined—lighter, bolder, and utterly irresistible. Perfect for dipping into tomato soup or savoring solo, this sandwich proves that vegetables can absolutely steal the spotlight.
Prepare the Cauliflower: Wash and thoroughly dry the head of cauliflower. Remove the leaves and tough core. Cut the florets into manageable pieces.
Rice the Cauliflower: Place the cauliflower florets into a food processor and pulse until you achieve a texture similar to rice or couscous. Work in batches if necessary to avoid overcrowding. If you don’t have a food processor, you can use the coarse side of a box grater. You should have about 4-5 cups of riced cauliflower.
Cook the Cauliflower: Transfer the riced cauliflower to a large, microwave-safe bowl. Cover and microwave on high for 5-6 minutes, or until it’s very soft and steam-cooked. Alternatively, you can steam it on the stovetop for 8-10 minutes.
Cool Slightly: Allow the cooked cauliflower to cool for at least 10-15 minutes. It needs to be cool enough to handle, but don’t let it get cold
SQUEEZE: Transfer the cooled cauliflower to the center of a clean, thin kitchen towel, a double layer of cheesecloth, or a nut milk bag. Gather the ends and twist, squeezing as hard as you can over the sink. A surprising amount of water will come out. Continue to twist and squeeze from different angles until you can barely get another drop out. You should be left with a compact, surprisingly dry ball of cauliflower pulp. Do not skip or rush this step! Wet cauliflower will result in a soggy crust that falls apart. Your goal is to remove at least 1 to 1.5 cups of liquid.
Preheat and Prepare: Preheat your oven to 425°F. Line a large baking sheet with parchment paper. Do not use foil, as it will stick.
Combine Ingredients: In a large bowl, place your squeezed, dry cauliflower pulp. Add the beaten eggs, Parmesan cheese, almond flour, garlic powder, onion powder, Italian seasoning, salt, and pepper.
Mix Thoroughly: Use your hands or a sturdy spatula to mix everything together until a uniform, thick “dough” is formed. Ensure all the seasonings and binders are evenly distributed.
Form the ‘Slices’: Divide the mixture into four equal portions. Place them on the prepared baking sheet and shape each portion into a bread-sized rectangle, about 1/3-inch thick. Pat them down firmly, ensuring the edges are compact.
First Bake: Bake for 15-18 minutes, or until the tops are dry to the touch and the edges are starting to turn golden brown.
Flip and Second Bake: Carefully remove the baking sheet from the oven. Using a thin, wide spatula, gently flip each cauliflower slice. Return the sheet to the oven and bake for another 10-12 minutes, until the second side is also golden and firm.
Cool and Set: Let the cauliflower “bread” slices cool on the baking sheet for at least 10 minutes. This allows them to set and firm up, which is crucial for handling them during the grilling stage.
Assemble the Sandwiches: Take two of your cauliflower slices. Place a generous half-cup of shredded cheese on one slice, then top it with the other slice to form a sandwich. Repeat with the remaining two slices and cheese.
Heat the Skillet: Place a large non-stick skillet or griddle over medium heat.
Grill the Sandwich: Once the pan is hot, add 1 tablespoon of butter and let it melt. Carefully place one of the assembled sandwiches in the skillet. Cook for 3-4 minutes per side, until the cheese is completely melted and the outside is a deep golden brown and crispy.
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