Grilled cheese is one of the most popular loved recipes ever. Bread, butter and cheese, what more could you ask for?
Here is a healthy version of America’s most loved comfort food. The bread takes a little work, but it is definitely worth it!
For the “bread”
1 small cauliflower head, cut into florets (should yield approximately three cups of cauliflower rice)
1 clove of garlic
1 Tbsp olive oil, plus extra to grease
1 egg, lightly beaten
1 oz grated Parmesan (optional)
1 oz grass – fed Gruyere
1/4 tsp fine sea salt
For the grilled cheese
1 Tbsp butter, room temperature
3 oz. grass-fed cheddar cheese
1 teaspoon of pesto
Diections for the “bread”
Preheat oven to 450°F.
Line a baking sheet with parchment paper and grease it with olive oil
In a food processor, rice the cauliflower florets until they are a fine crumb.
Heat the olive oil in a large frying pan on a low-medium heat. Add the cauliflower rice (about three cups) and cook for 10 to 15 minutes, stirring continually or until soft. You want the water to evaporate as much as possible from the cauliflower without developing color. Make sure Cauliflower is dry or your dough won’t stick.
Transfer the cauliflower rice to a mixing bowl, add egg, Parmesan, garlic, Gruyere salt, and mix well, then spread the mixture onto the lined baking sheet and shape into four bread squares.
Place the baking tray in the oven and bake for about 12 to 15 minutes, or until golden.
Remove and let cool for ten minutes, then gently peel them off the parchment paper.
Heat a pan over medium heat. Butter one side of each slice of the cauliflower bread and place the buttered side down on the pan.
Cover the bread with the cheddar cheese and pesto and top with the remaining slice of cauliflower bread, buttered side up.
Cook until lightly browned and cheese is melted (about two to four minutes), then gently flip and cook until golden brown on the other side.