It would be a sin to be healthy all the time. What better time than on the weekends to let the crown slip a little. These toasties are certainly a game changer!
I don’t want to over sell them too much but I am in the midst of a flat out affair with them. So much so that I am now (as we speak) pre-making the bread in advance, just to speed up the process before another round tonight. This time adding a dollop of smoked chipotle sauce to the mix, for a bit of heat and smokiness.
Let me just tell you a little about these carb-free, oozy molten cheese, bad ass toasties… the ‘bread is made from cauliflower, which is blended (much in the same was as you would be make cauliflower rice) mixed with cheese, egg and shaped into slices. Basically meaning that they are totally plant based, without a hint of carbs or ‘real’ bread. As such they are also completely gluten and diabetic friendly. Oh yes, you heard right!
The ingredients take approximately 5 mins to prep and 20 mins (ish) to cook from. Zero, to toastie hero, in under half an hour flat.
For anyone off carbs and sugar this January, this is totally still ok for the diet.
Ingredients – Serves 2
For the cauliflower “bread”
- 1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)
- 1 tablespoon olive oil, plus extra to grease
- 1 free-range egg, lightly beaten
- 25 g or 1/4 cup grated parmesan
- 25g or 1/4 cup comte, appenzeller or mature cheddar cheese, grated
- 1/4 teaspoon fine sea salt
For the grilled cheese
- 1 tablespoon butter, room temperature
- 85g or 3/4 cup melty cheese. I used a mix of comte and mature cheddar
- 1 large pickled gherkin, or jalapeno finely sliced (optional)
For the Carb free Bread
Preheat oven to 220°C/ 450°F
Line a baking sheet with parchment paper and liberally grease it with olive oil. Set aside.
In a food processor rice the cauliflower florets until they are a fine crumb.
Heat the olive in a large frying pan on a low-medium heat. Add the cauliflower rice (about 3 cups) and cook for 10-15 minutes, stirring continually or until soft. You want the water to evaporate as much as possible from the cauliflower without developing colour. The cauliflower rice needs to be almost completely dry, otherwise you’ll end up with mushy dough.
Transfer the cauliflower rice to a mixing bowl, add egg, parmesan, comte, salt and mix well, then spread the mixture onto the lined baking sheet and shape into 4 bread squares. Place the baking tray in the oven and bake for about 12-15 minutes, or until golden. Remove and let cool for 10 minutes, then gently peel them off the parchment paper.
To assemble the Grilled Cheese
Heat a pan over medium heat. Butter one side of each slice of cauliflower crust bread and place the buttered side down in the pan. Cover the bread liberally with your chosen cheese, plus gherkin or jalapeno (if using) and top with the remaining slice of cauliflower crust bread, buttered side up.
Cook until golden brown, about 2 to 4 minutes, then gently flip and cook until golden brown on the other side for the same time.
Serve with spicy hot sauce, maybe a salad (then we are really being healthy) and your condiments of choice.
Best enjoyed when hot and oozingly melty.