I’ve been pretty strict sticking to my gluten free diet due to my thyroid lately and am really trying to cut processed Gluten Free Bread from my diet as well opting instead for plant based unprocessed options. I was in the mood for a grilled cheese sandwich last night so gave this a try….They came out a bit more like a version of a scallion...potato pancake but were still delish and satisfied my craving. Kevin liked them topped with grilled chicken, red onion and harissa.
Feel free to modify and add any spices to create your own version since cauliflower is neutral in flavor.
1 Head Cauliflower (grated to rice consistency)
2 Eggs Lightly Beaten
1/2 Cup Finely Grated Parmasean (Or 1/4c Asiago and 1/4c Parmasean)
1/2 tsp Oregano
1 Tsp JF Universal Salt or JF Spicy Salt…..if going for it try our Curry Salt……)
2 green onions, sliced very fine
Cracked Black Pepper to taste
1 1/2 C Shredded Cheese Of Your Choice
In a medium bowl combine Cauliflower, Eggs, Parmesan, Oregano, JF Universal Salt, Pepper and Green Onion. Mix well.
Heat a large non stick skillet over medium heat. Spray with organic canola oil spray. using a spoon scoop 4 mounds of cauliflower mixture into pan. Using a spatula flatten out and square off the sides the best you can….circles are fine too and create little pancakes…they flip easier if circular but I always try to go for the square “bread” look…(you can trim the sides later too) the key here is not making them too thin so you can flip them.
Cook approx. 5 min till crispy ready to flip. You will be able to lift the sides up, they actually hold together pretty well. Flip carefully and cook till golden approx. 3-5 more.
You can now build your “grilled cheese” in the pan by adding cheese of your choice to on piece and covering with another. Once cheese is melted remove, slice and serve with mixed greens and hot sauce.