Your New Favorite LOW CARB Grilled Cheese Recipe!

What do you get if you cross a dog with a daisy?

A: A collie-flower.

Sorry for the cheesy joke, I couldn't resist! Cauliflower is all the rage these days with cauliflower being the base for everything from pizza crusts to cheesy chowders. Why you might ask? Because cauliflower is extremely low in carbs so you can have many of your favorite carb-high favorites, like pizza, without the guilt. It is light and doesn't weigh you down, like you normally feel after eating a hefty meal of pizza and breadsticks.

Here are some of my favorite ideas for ways to use cauliflower in a new way. You can google a recipe for these if you are wanting step by step instructions.

  • Cauliflower bagels
  • Cauliflower hash
    • Since cauliflower cooks a lot faster than potatoes you can have your favorite breakfast hash ready in no time!
  • Use cauliflower rice to make ham fried rice.

  • Cheesy Breadsticks
    • Start by making cauliflower rice and then combine it with eggs and mozzarella cheese you can form a layer of "bread". Top with a ton of cheese and you have delicious breadsticks.
  • Cauliflower tots instead of tator tots

  • Pizza crust

  • Cauliflower tortillas
    • My husband's favorite food is tacos so I cannot wait to try this out to see if it really tastes good. It could be a new staple for us! :)
  • Mashed cauliflower instead of mashed potatoes
  • Cauliflower hummus

But my favorite cauli-makeover food I saw and had to try out was cauliflower grilled cheese. Grilled cheese and tomato soup is pretty much my ultimate comfort food so if there was a way I could have it without all the carbs from my favorite white bread, I would be in heaven! It is obviously a bit more work than just grabbing a loaf of bread but it is well worth it!

Cauliflower Crust Grilled Cheese Print this recipe!


Makes 2 grilled cheese sandwiches

Cauliflower crust "bread" slices

1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)

1 free-range organic egg, lightly beaten

½ cup / 1.7 oz / 50 gr shredded mozzarella cheese

½ teaspoon fine grain sea salt

¼ teaspoon ground black pepper

Grilled cheese

1 tablespoon butter, room temperature

⅓ cup / 3 oz / 85 gr sharp cheddar cheese, grated/shredded, room temperature


Cauliflower crust "bread" slices

Preheat oven to 450°F (220°C) and place a rack in the middle.

Line a baking sheet with parchment paper and liberally grease it with olive oil. Set aside.

In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized).

Transfer cauliflower rice (about 3 cups) to a microwave-safe dish and microwave on high for 8 minutes, until cooked.

Place the cauliflower rice in a tea towel and twist it to squeeze as much moisture as you can (I usually squeeze out over a cup of liquid). This is very important. The cauliflower rice needs to be dry, otherwise you'll end up with mushy dough, impossible to use as slices of bread.

Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, salt, pepper and mix well.

Spread cauliflower mixture onto the lined baking sheet and shape into 4 squares.

Place in the oven and bake for about 16 minutes until golden.

Remove and let cool 10 minutes before peeling them off the parchment paper (be careful not to break them!)

Assemble cauliflower crust grilled cheese

Heat a pan over medium heat.

Butter one side of each slice of cauliflower crust bread (preferably the top part).

Place one slice of bread in the pan, buttered side down, sprinkle with the cheese and top with the remaining slice of cauliflower crust bread, buttered side up.

Turn the heat down a notch and cook until golden brown, about 2 to 4 minutes.Artica and Sun are getting married in fursuit

Gently flip and cook until golden brown on the other side, about 2 to 4 minutes.

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I really hope that you are inspired to make one of your favorite carby dishes with cauliflower instead. Please let me know if you have any other crazy cauli ideas in the comments below! :)


    Mary Richardson
    Weekly Newsletter Contributor since 2014
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