Comfort food is always the right answer, most of the time. Especially when it includes cheese. I make grilled cheese all the time. It’s quick, it’s easy, and depending on what you do it can be medicinal. That’s right, Medicinal Grilled Cheese. If you use a good sourdough, with a good pesto and maybe some mustard. You’re getting good fat, among other things, from cheese. Some strong flavors from the mustard and pesto. Potentially protein from the bread. Sourdough is a fermented food, so I give it some leeway.
Except last night. It was like 10:00pm and I was hungry. I had gotten stuff to make cauliflower pizza, which has never worked great for me. It’s been good and I always eat it, but it’s never been a crust substitute. Then yesterday, I saw someone shared a video on Facebook of making grilled cheese with cauliflower bread. So I had to do it. I googled and found a recipe HERE. And it worked out great. I guarantee I will make it again. Soon.
1 bag of organic frozen riced cauliflower
1/2 cup grass fed buffalo mozzarella
2 cloves garlic
1 tsp ghee
1/2 tsp salt
1 tsp ghee
2 slices “bread”
a bunch of cheddar cheese. I used to much
You'll need to:
So we can break this into 3 major steps
- Cauliflower Prep
- Preheat the oven to 450F.
- Thaw the cauliflower. I don’t like shocking it. In a pan with a little ghee, warm up the cauliflower on medium heat. You just want to evaporate some of the water. I kept stirring it around for like 8 minutes and then just turned the stove off and let it cool.
- When it’s cool to the touch, put it in a cloth, wringing it tight. Get all the water out. I squeezed out at least a cup of water. I could've gotten more with a better cloth I think. The drier the better
- Make the Bread
- Mix the dried riced cauliflower with a beaten egg, shredded cheese, microplaned garlic, salt and some pepper.
- Form into 4 slices on a lined baking sheet. Mine were about 1/4” thick. Bake for 16-17 minutes. I took mine out at 16 but I think they could’ve gone a tad longer. Let them cool to the touch.
- Grill the Cheese
- Butter up the outside of each slice with ghee. As you can see, the down side was much browner than the upside after baking. I made 2 grilled cheeses. One with the brown-out, the other yellow-out. My recommendation is yellow-out. It was a more even cook and held together much butter. I mean better.
- Grill on high-medium-high. I flipped each one twice. The brown-out grilled cheese went on a little bit before the other, but they came off at the same time. As you can see, it has taken on a new form. I think there was too much cheese, too. I cut the fat before I ate it.
At the end of the day, I’d say this was a positive experience. Everything held together well. Felt good after eating it. All grass fed cheeses and ghee, pastured eggs and cauliflower. Not too bad. Don’t forget, dry the cauliflower rice as much as you can.