Cauliflower Grilled Cheese
Nutrition
Amount per Serving
Calories: 310...
Protein: 24.5g
Total Fat: 21.0g
- Saturated Fat: 9.5g
Cholesterol: 125mg
Total Carbohydrate: 10.0g
- Dietary Fiber: 3.5g
- Total Sugar: 3.5g
Sodium: 855mg
Nutrition
Amount per Serving
Calories: 310...
Protein: 24.5g
Total Fat: 21.0g
- Saturated Fat: 9.5g
Cholesterol: 125mg
Total Carbohydrate: 10.0g
- Dietary Fiber: 3.5g
- Total Sugar: 3.5g
Sodium: 855mg
Ingredients:
•Oil cooking spray
•1 head cauliflower, cut into florets
•2 teaspoons extra virgin olive oil
•3 tablespoons grated Parmesan (or grated Pecorino Romano cheese)
•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
Preparation:
Preheat the oven to 450˚. Line a large rimmed baking sheet with parchment paper or aluminum foil and spray with cooking spray. Set aside.
In a food processor, grind cauliflower so it resembles rice.
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.
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.
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.
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!
Recipe submitted by: Brenda Myers
•Oil cooking spray
•1 head cauliflower, cut into florets
•2 teaspoons extra virgin olive oil
•3 tablespoons grated Parmesan (or grated Pecorino Romano cheese)
•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
Preparation:
Preheat the oven to 450˚. Line a large rimmed baking sheet with parchment paper or aluminum foil and spray with cooking spray. Set aside.
In a food processor, grind cauliflower so it resembles rice.
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.
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.
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.
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!
Recipe submitted by: Brenda Myers
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