Oh my gosh!! Did you know that cauliflower can make DELICIOUS bread? Because I didn’t until I had a client come in for nutrition coaching about a month ago. He said that he took a cauliflower pizza crust recipe, shaped the “dough” like slices of bread, and used them in place of bread. Whaaat? I asked him for his recipe and found that it was really labor intensive, which is not my style. After a few weeks of making and changing and remaking (and changing and remaking) the recipe, I created a product that is delicious and simple.
Note: While you are eating cauliflower with each sandwich, this recipe cannot be considered healthy if you add as much cheese as I did 🙂
- 1 small head of cauliflower (or 2-1/2 cups cauliflower rice)
- 1 large egg, whisked
- 1/2 cup shredded mozzarella
- 1/2 teaspoon salt
- 1 Tablespoon butter
- Slices of cheese, shredded cheese, Velveeta, or whatever makes your heart happy
- Preheat the oven to 450F and line a baking sheet with parchment paper.
- Chop your head of cauliflower into small florets and put into a food processor and pulse for about 30 seconds or until the cauliflower is riced.
**Note: this may take multiple batches if you have a small food processor!!
- Put the riced cauliflower into a microwave safe bowl (I used a glass mixing bowl) and microwave for 7 minutes, mixing once in the middle. Let sit for about 2 minutes.
- THIS IS THE MOST IMPORTANT STEP OF THE WHOLE RECIPE!!! I’m serious… don’t skip this. I want to extend caution to you, though. The cauliflower may be hot. You may want to use a pair of dish gloves or wait a few minutes for the cauliflower to cool.Put a colander in your sink and line it with a dish towel. Put about 1/3 of your cauliflower in the middle of your towel. Wrap the cauliflower with the edges of the towel and carefully push down on the cauliflower to squeeze the water out. Transfer your cauliflower to a new bowl and repeat until the batch is finished. When I make this recipe, I get anywhere from 1/2 cup to 1 cup of water out of the cauliflower rice! This is a GOOD thing, as it will prevent your bread from being soggy.
- Once all your cauliflower rice is dry, add the egg, mozzarella, and salt and mix well.
- Take a handful of the mixture and shape into a square with your hand. The thinner the “bread” is, the better it tastes. Place the square on your baking sheet and repeat until you are out of your cauliflower mixture.
- Bake for 17 minutes. Remove from the oven and let cool for 10 minutes before touching them. If you touch them after they come out of the oven they WILL break. And you’ll have to start over. Ahhh!
- Now you make your grilled cheese! I hope I don’t need to tell you how to do that. I will note that the “bread” is typically moist enough that it doesn’t require much butter. I put both slices of buttered “bread” on the stove over medium heat for about 1 minute on both sides before adding cheese and completing my sandwich. Cook until the cheese is melted and the “bread” is golden!
Not only is this delicious and halfway nutritious, but any leftover cauliflower bread stores for about 2 days when refrigerated in a cold container. I used my leftovers as personal pizza crusts and, when the cauliflower was baked thin enough, they make a great pizza.