Easy Cauliflower Grilled Cheese
A low-carb twist on the classic grilled cheese sandwich, featuring a crispy cauliflower crust with a gooey cheese center.
Ingredients
For the Cauliflower Mixture
- 1 medium medium cauliflower head, riced (about 3 cups)
- 2 cups shredded cheese (cheddar, mozzarella, or a mix) Mix and match for different flavors.
- 1 large egg
- 1/2 cup almond flour Can substitute with coconut flour (use half the amount).
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Butter or oil (for grilling)
Instructions
Preparation
- Start by ricing your cauliflower using a box grater or a food processor.
- Place the riced cauliflower in a microwave-safe bowl and microwave on high for about 5-8 minutes until tender. Let it cool down for a few minutes.
- In a large mixing bowl, blend the steamed cauliflower with the shredded cheese, egg, almond flour, salt, and pepper until the mixture is thick and slightly sticky.
Cooking
- Preheat a non-stick skillet over medium heat. Form the cauliflower mixture into two even rectangles on parchment paper.
- Add a bit of butter or oil to the skillet and place one rectangular piece in the skillet. Cook for about 4-5 minutes or until golden brown before flipping and cooking for another 4-5 minutes.
- Add cheese in between the rectangles if desired.
Serving
- Remove from skillet once both sides are crispy and cheese is melted. Cut into pieces and serve warm with your favorite dipping sauce or toppings.
Notes
Store leftovers in an airtight container for up to 3 days in the fridge, or freeze for up to a month. Reheat in an oven at 350°F (175°C) for 10-15 minutes until heated through and crispy again.