Bread Free Cauliflower Grilled Cheese?
DittoDan
Posts: 1,850 Member
I was bouncing around as saw this recipe that sounds interesting:
Bread-free Cauliflower Grilled Cheese
I think the website is a conventional food website, I'm not sure (I have to go somewhere now, didn't have time). It looks low carb, but I haven't run the numbers yet. The ingredients look tasty and lo-carb.
Here is the recipe:
Ingredients
For the cauliflower “bread”
1 small cauliflower head, cut into florets (should yield approximately three cups of cauliflower rice)
1 Tbsp olive oil, plus extra to grease
1 free-range egg, lightly beaten
1 oz grated Parmesan
1 oz grated comté, appenzeller, or mature cheddar cheese
1/4 tsp fine sea salt
For the grilled cheese
1 Tbsp butter, room temperature
3 oz. comté and mature cheddar cheese
1 large pickled gherkin or jalapeño finely sliced (optional)
For the “bread”
1. Preheat oven to 450°F.
2. Line a baking sheet with parchment paper and liberally grease it with olive oil. Set aside.
3. In a food processor, rice the cauliflower florets until they are a fine crumb.
4. 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. The cauliflower rice needs to be dry, otherwise you’ll end up with mushy dough.
5. Transfer the cauliflower rice to a mixing bowl, add egg, Parmesan, comté, 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.
6. Remove and let cool for ten minutes, then gently peel them off the parchment paper.
To Assemble
1. 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.
2. Cover the bread liberally with your chosen cheese, plus gherkin or jalapeño (if using) and top with the remaining slice of cauliflower bread, buttered side up.
3. Cook until golden brown, about two to four minutes, then gently flip and cook until golden brown on the other side.
4. Serve with spicy hot sauce, a salad, and your condiments of choice.
I hope some of you try this. I will, but not for a few days.
I hope this helps,
Dan the Man from Michigan
Bread-free Cauliflower Grilled Cheese
I think the website is a conventional food website, I'm not sure (I have to go somewhere now, didn't have time). It looks low carb, but I haven't run the numbers yet. The ingredients look tasty and lo-carb.
Here is the recipe:
Ingredients
For the cauliflower “bread”
1 small cauliflower head, cut into florets (should yield approximately three cups of cauliflower rice)
1 Tbsp olive oil, plus extra to grease
1 free-range egg, lightly beaten
1 oz grated Parmesan
1 oz grated comté, appenzeller, or mature cheddar cheese
1/4 tsp fine sea salt
For the grilled cheese
1 Tbsp butter, room temperature
3 oz. comté and mature cheddar cheese
1 large pickled gherkin or jalapeño finely sliced (optional)
For the “bread”
1. Preheat oven to 450°F.
2. Line a baking sheet with parchment paper and liberally grease it with olive oil. Set aside.
3. In a food processor, rice the cauliflower florets until they are a fine crumb.
4. 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. The cauliflower rice needs to be dry, otherwise you’ll end up with mushy dough.
5. Transfer the cauliflower rice to a mixing bowl, add egg, Parmesan, comté, 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.
6. Remove and let cool for ten minutes, then gently peel them off the parchment paper.
To Assemble
1. 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.
2. Cover the bread liberally with your chosen cheese, plus gherkin or jalapeño (if using) and top with the remaining slice of cauliflower bread, buttered side up.
3. Cook until golden brown, about two to four minutes, then gently flip and cook until golden brown on the other side.
4. Serve with spicy hot sauce, a salad, and your condiments of choice.
I hope some of you try this. I will, but not for a few days.
I hope this helps,
Dan the Man from Michigan
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Replies
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I *love* cauliflower cheese - or eggs in cheese sauce, either one and I'm in heaven. This looks wonderful Dan, thank you for sharing.0
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that looks fantastic - will have to give that a try - let me know how yours turns out0
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I tried them last night. They were very good and fairly easy to make. I used two different cheeses (I didn't have cheddar - the recipe called for, because I don't like cheddar.) I replaced cheddar with Mozzarella on one and Velveeta on the other. Both were equally good. If you ever had "smashed" cauliflower, it was basically that formed into a bread shape with cheese on it. Yummy!
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I hope this helps,
Dan the Man from Michigan
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It does look good -- too bad cauliflower costs so damn much in Japan. arg. Maybe I will try it with broccoli sometime...0
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Cauliflower costs a lot in Australia right now too! I think it's because it's the end of summer though. I guess cauliflower need plenty of (expensive) water to grow and don't do so well in the heat.0
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GrannyMay, ya think? I have always wondered what it is... such a staple veg at home, but over here, it is like it is grown in gold. I should not complain though, as Japan has tons of great vegetables that you never see in a North American grocery store.0
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I was told for most things like this that you can use the frozen version of the Veg. Is that highly priced around the world, too? Fresh cauliflower here is overpriced too, in my opinion.0
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That sounds yummy!
As far as fresh/frozen cauli is concerned I'm in Hawaii and food prices are outrageous. I've seen a head or cauliflower for as much as $7. Yikes! And I've been looking for frozen like crazy but can't find any at all. Very frustrating.
So I suck it up and buy lots when it's on "sale" and freeze it myself0 -
@natalialikescookies Have you checked on Amazon? I don't know if they do frozen stuff, but it's worth checking out... And given the tropical clime there, I'm surprised that more stuff can't be grown there. Must be the sand/lava situation. You could always start a slightly raised garden! LOL And just to know, I made a cauliflower crust pizza last night, and it was gross. Even ruined the taste of the toppings for me, which even by themselves tasted better than this... So I'm not in a hurry to try any other cauli-recipes. I'll stick with the mozzarella/egg combos for now... LOL0
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@KnitOrMiss, I absolutely love portabello mushroom pizzas--have you tried them? You just take those big portabello caps you can buy in the produce section of many grocery stores, scoop out the inside (I don't know what they're called--I call them "fins"), and add your sauce, cheese, and toppings. Then bake it. I'm a huge mushroom fan and never order a regular pizza without mushrooms, so it just made sense to me that I would like a pizza made out of a mushroom. Now I haven't checked on the carb count of such a thing, however, but I'm looking forward to trying it again soon, as it's been several years since I've had one....0
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I like dehydrated mushrooms okay, but I'm a recent convert, and not a fan of the squishy ones. Might have to try this when I have some money.
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Understood. I've always loved mushrooms, so it's the perfect food for me. But I can understand not liking the "squish." Also, I'll have to look it up again, but you may need to bake or broil the mushrooms a bit before adding the ingredients--I can't remember if there was an extra step in there.0
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@Mami1976D I love making little mini pizza bites on cheddar cheese crisps, too. Have you tried making those yet? Super simple, better than any cheese cracker, and after cooling, can be used in dips. My guy had some velveeta queso, and I was able to eat a little by ladling it onto some cheese crisps. Tasted even better than with tortilla chips - didn't miss them for a second! Also was satisfied with way way less of a portion than I would have eaten before! 0
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I'm not familiar with cheese crisps. Do you make them?
Last night I was still hungry after dinner and didn't want to do anything that would put me off plan, so I ate a chunk of sharp cheddar with a little ranch dressing on it. LOL0 -
Literally it is little piles of cheese baked in the oven. The is the best "recipe" with explanation I read.
http://www.joyfulabode.com/low-carb-snacks-homemade-baked-cheese-crisps-recipe/
You can use any cheese, any combo of spices. So far I've tried mozzarella (ok), parmesan (better without anything on them, but really dry), and cheddar (my fave). I haven't branched out to adding spices.
Oven at 350, parchment paper on cookie sheet. small 1" square slices or 1tsp-1TBSP size "piles" of cheese. Bake 5-7 minutes, or until the edges start to brown, then cook a few minutes longer. If you want it as crispy as possible, cook until the edges look dark brown. Remove from oven. Place parchment paper on counter or on cooling rack for quick cooling. Enjoy.
I've eating these warm, cold, and reheated. They are the bomb!!! I'll eventually try adding ranch mix or taco seasoning to my cheddar, and I'm going to make "sharp" cheddar ones this weekend. Definitely a mainstay in my diet. 0 -
I just ordered some cheese crisps from netrition.com - they should be here today. If so I am bringing a bag for a snack at our Ski Event tomorrow. They are buying lunch and dinner, but it's all crap like pizza, burgers, etc. I'm going to bring some lunch meat and cheese for me and a bag of crisps. Definitely will be making my own soon since it seems so easy.0
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KnitOrMiss wrote: »Literally it is little piles of cheese baked in the oven. The is the best "recipe" with explanation I read.
http://www.joyfulabode.com/low-carb-snacks-homemade-baked-cheese-crisps-recipe/
You can use any cheese, any combo of spices. So far I've tried mozzarella (ok), parmesan (better without anything on them, but really dry), and cheddar (my fave). I haven't branched out to adding spices.
Oven at 350, parchment paper on cookie sheet. small 1" square slices or 1tsp-1TBSP size "piles" of cheese. Bake 5-7 minutes, or until the edges start to brown, then cook a few minutes longer. If you want it as crispy as possible, cook until the edges look dark brown. Remove from oven. Place parchment paper on counter or on cooling rack for quick cooling. Enjoy.
I've eating these warm, cold, and reheated. They are the bomb!!! I'll eventually try adding ranch mix or taco seasoning to my cheddar, and I'm going to make "sharp" cheddar ones this weekend. Definitely a mainstay in my diet.
OMG I must try!! I miss chips sometimes so I need to try this. Tried Kale chips but just cant get into them very often, maybe I'm doing it wrong? But these i need to try these and see if i like them better, but its cheese, how can you not love them?0 -
Do you ever put cheese on your cheese crisps? LOL
In my former high-carb life I always liked melting cheese over my tortilla chips, so I guess this would be like when I would overhead them and ended up with little flat hard pieces I could peel off the plate and eat?0 -
Yes. I use them to make mini pizzas. A teeny bit of low carb sauce. A small pile of mozz. And a slice or two of pepperoni. Nuke for 45 seconds depending on how many I'm making.
But absolutely, you could make nachos. Might do flavored crisps for the base, them quickly melt cheese on top or make a little sauce.
When I do the pizzas, the crisps stay firmer, whereas the new cheese on top is softer and gooey/pliable. The cooking removes some of the oil, so it won't soften as much after. And yes, you can make these crisps in the microwave, too, I'm not a fan of the micro, myself...but yes, similar to the harder pieces on the plate with nachos. You still want the edges to brown doing it intentionally though. 0 -
KnitOrMiss wrote: »Literally it is little piles of cheese baked in the oven. The is the best "recipe" with explanation I read.
http://www.joyfulabode.com/low-carb-snacks-homemade-baked-cheese-crisps-recipe/
You can use any cheese, any combo of spices. So far I've tried mozzarella (ok), parmesan (better without anything on them, but really dry), and cheddar (my fave). I haven't branched out to adding spices.
Oven at 350, parchment paper on cookie sheet. small 1" square slices or 1tsp-1TBSP size "piles" of cheese. Bake 5-7 minutes, or until the edges start to brown, then cook a few minutes longer. If you want it as crispy as possible, cook until the edges look dark brown. Remove from oven. Place parchment paper on counter or on cooling rack for quick cooling. Enjoy.
I've eating these warm, cold, and reheated. They are the bomb!!! I'll eventually try adding ranch mix or taco seasoning to my cheddar, and I'm going to make "sharp" cheddar ones this weekend. Definitely a mainstay in my diet.
I nuke them in the microwave (yes I tried them in the oven) I like nuking better, its faster and I like the gooeyness of it. If you try nuking them, WATCH them, when they start boiling/bubbling turn it off!
I hope this helps,
Dan the Man from Michigan
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