And a healthy grilled cheese!
By Mary Claire Ekstrom
(Makes two grilled cheeses)
3 cups cauliflower florets
½ cup shredded pepper jack cheese
1 egg, slightly beaten
½ tsp. garlic salt
½ tsp. ground pepper
1 tbsp. minced cilantro
Microwave the cauliflower florets in a measuring cup on high for 10-12 minutes or until soft.
Then, mince the florets with a knife or food processor until they are about the size of rice grains.
Preheat oven to 450 degrees.
Reheat the florets for 1 minute.
Pour the minced cauliflower into the center of a dish towel, wringing the excess moisture from the
cooked cauliflower into a bowl or sink.
(The drier it is, the better, because you don’t want a soggy cauliflower bun)
Move the cauliflower to a small mixing bowl, and stir in the pepper jack cheese, egg, garlic salt, pepper, and cilantro.
Place a sheet of greased parchment paper on a baking sheet.
Shape your cauliflower crusts however you want them on the parchment paper.
(I’m not that creative, so I did circles.)
Bake in the middle rack of the oven for 16 minutes or until edges have browned.
Let cool for 1 minute.
Meanwhile, melt butter in a pan on medium heat. Gently place one cauliflower bun on the pan, then stack 2 slices of cheese before adding the second bun. Flip until cheese is melted. Repeat with the next two cauliflower buns.