Cauliflower Grilled Cheese

From the Well + Good website:

Cauliflower ‘bread’:

1 small head cauliflower, cut into florets
1 tbsp. olive oil, plus extra to grease
1 egg, slightly beaten
1 oz. grated Parmesan
1 oz. grated comté, appenzeller, or mature cheddar cheese
¼ tsp. fine sea salt

Preheat oven to 450º F (230º C).  Line a baking sheet with parchment paper and liberally grease with olive oil; set aside.

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 3 cups) and cook for 10 to 15 minutes, stirring continually or until soft.  (As much water as possible needs to evaporate from the cauliflower without it developing colour; the cauliflower rice needs to be dry, otherwise the dough will be mushy).

Transfer the cauliflower to  mixing bosh, and add the egg, Parmesan, comté, and salt and mix well, then spread the mixture onto the lined baking sheet and shape into four bread squares.  Bake in the pre-heated oven for about 12-15 minutes, until golden.  Remove from the oven and cool about 10 minutes, then gently peel from the parchment paper.

To assemble the sandwiches:

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 liberally with up to 3 ounces of comté or mature cheddar cheese, plus any condiments such as sliced pickle or jalapeño.  Top with the remaining bread, and butter the top side.  Cook until golden brown, about 2-4 minutes, then gently flip and cook until golden on the other side.  Serve with a crisp salad.


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