This Crispy Low-Carb Grilled Cheese Has a Veggie Secret
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Hello, fellow cauliflower-lovers! I have yet another smart trick for you to try today. While I will be the first to admit that this recipe involves kind of a lot of effort for four slices of bread, yielding just two grilled cheese sandwiches, let me show you why it’s worth trying out.
Instead of having this grilled cheese as a late-night snack, I’m going to plan for this endeavor to be my next big weekend project. (Don’t judge me.)
To start, you preheat your oven and put cauliflower in a food processor and pulse until it breaks down to the size of couscous. Heat up the cauliflower couscous in the microwave in short spurts until it dries out. No one wants soggy bread. (I told you it’s a lot of effort, but at this point, the microwave is the one doing all the work.)
The cauliflower bits are going to be super hot, so let them cool for a few minutes (so you don’t scramble the egg that you’re about to crack into the mixture). Then add some Parmesan cheese and stir to combine until it’s a pasty consistency. Be sure to season to taste.
Divide the dough into four equal slice-o’-bread-sized pieces. Placed them onto a parchment-lined baking sheet and bake until nice and golden. After all of that, it’s finally time to make grilled cheese sandwiches. Kirbie’s Cravings recommends cooking on the stovetop like normal grilled cheese, or by placing open-faced sandwiches in a toaster oven and cooking until the cheese is melty and bread is toasty.
Would you try this recipe for cauliflower grilled cheese?
→ Get the Recipe: Cauliflower Crusted Grilled Cheese Sandwiches from Kirbie’s Cravings
