Skip to main content

{Gluten-Free} Cauliflower Grilled Cheese


I have seen photos of cauliflower grilled cheese sandwiches and decided to give it a try as I had a head of cauliflower from my CSA box last week. I planned to experiment with this and post it for an upcoming grilled cheese event. Though we all liked this, I'm not sure I'd call it a grilled cheese sandwich. So, I will share it now and post another grilled cheese recipe then.

Ingredients

  • 1 head large organic cauliflower (or you can buy already riced cauliflower)
  • 2 large eggs
  • 1/2 C finely grated Pecorino Romano
  • 1/4 C finely grated Parmigiano-Reggiano
  • 2 t dried oregano
  • freshly ground pepper
  • 1 to 2 C grated sharp chedddar
  • butter for greasing the skillet

Procedure

Slice cauliflower into wedges and place them in the bowl of a food processor. Process cauliflower until the texture resembles rice. I ended up with approximately 5 C cauliflower crumbles.


In a large mixing bowl, combine processed cauliflower, eggs, Pecorino, Parmigiano, ground pepper, and oregano. Whisk until until everything is well-incorporated. In the meantime, heat a skillet over medium heat and rub butter in the pan to prevent sticking.


When the pan is hot, scoop 1/3 C of the cauliflower mixture into the pan and gently press to flatten the heap. This is your "bread." Cook for 6 to 7 minutes until the bottom is nicely golden. Flip the patty over and cook 3 minutes.


Top one side of the pair with 1/2 C shredded cheese and cook for 3 minutes more.


Place the other cauliflower patty on top of the melted cheese and cook for another 2 minutes. Flip them over for 1 more minute. Serve hot. 


You can pick it up and it's gooey and delicious. Again, I'm not sure this qualifies as a grilled cheese sandwich. But it was tasty and, if you are gluten-free, it might just curb a craving for a grilled cheese!

Comments

  1. I think the texture of the cauliflower patties becomes slightly more bread-like if you steam the cauliflower crumbles and squeeze out most of the water before making the patties. Either way, what could be bad about cauliflower and cheese? :)

    ReplyDelete
    Replies
    1. SO true! I will try the method you describe, too. Thanks.

      Delete
  2. That riced cauliflower seems to be all the rage now. I know that you can use it for pizza so why not grilled cheese?

    ReplyDelete
  3. I'm going to give this a try. Thanks Cheers from Carole's Chatter

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas