Lately, I’ve been strictly sticking to my gluten-free diet due to my thyroid. I am trying to cut processed GF bread from my diet and opting instead for plant based unprocessed options. I was in the mood for a grilled cheese last night so I gave this a try. They came out a bit more like a version of a scallion/potato pancake but were still delicious 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. Serves 2. 

INGREDIENTS

1 head of cauliflower, grated
2 eggs, lightly beaten
½ cup parmesan cheese, grated fine (sub plant-based cheese)
½ tsp oregano
1 tsp JF Universal Salt or JF Spicy Salt
2 green onions, sliced fine
Fresh cracked black pepper, to taste
1½ cup shredded cheese (sub plant-based cheese)

PROCESS

In a medium bowl, combine the cauliflower, eggs, parmesan, oregano, JF Universal Salt, fresh cracked black 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 the pan. Using a spatula, flatten out and square off the sides the best you can. Circles are fine too. They flip easier if circular, but I always try to go for the square “bread” look. The key here is not making them too thin so you can flip them.

Cook for approximately 5 minutes until crispy and ready to flip. You will be able to lift the sides up, they actually hold together pretty well. Flip carefully and cook till golden approximately 3-5 more minutes. 

You can now build your “grilled cheese” in the pan by adding the cheese of your choice to one piece and covering with another. Once the cheese is melted remove, slice, and serve with mixed greens and hot sauce.