Grilled Cheese with Cauliflower “Bread”

Good day to you fine people! I mean, how can a day NOT be fine with this beauty?


I have to admit, I have a slight obsession with cauliflower as of late. As you know, I love, love, love my Cauliflower Crust Pizza, I have been roasting cauliflower for side dishes like nobody’s business, and now I’ve arguably taken cauliflower too far. I’m not sure, all I know is that I might be due for an intervention.

You’ll have to pry this grilled cheese out of my cold dead hands first!

For all of you people who want to cut down on your intake of bread (and in my case, sugar) and add an extra serving of vegetables to your diet, this “bread” is a great substitute!


The key to this recipe? Make sure your cauliflower is DRY. Dry as a bone. Dry as an old woman’s… handbag. Dry, dry, dry! If your cauliflower is too moist (I really dislike that word btw), your “bread” slices will turn out mushy. So try to practice some patience with this step. This is very important!

The end result turns out surprisingly bready! You still get your crispy satisfaction of bread in your grilled cheese, but with cauliflower instead.


If you don’t like cauliflower, you wont like this recipe. The amount of cheese or even the act of grilling in delicious butter doesn’t hide the flavor of cauliflower. But if you like cauliflower, you have to try this!

Disclaimer: If you get addicted, don’t blame me. Just please bring me with you to your addict meetings.

Grilled Cheese with Cauliflower “Bread”

Rating: 51

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Yields: 2 grilled cheese sandwiches

Grilled Cheese with Cauliflower “Bread”


    Cauliflower crust “bread” slices
  • 1 small head cauliflower, cut into small florets
  • 1 large egg, lightly beaten
  • 1/2 cup shredded mozzarella cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Grilled cheese
  • 1 tablespoon butter, room temperature
  • 1/3 cup sharp cheddar cheese, shredded


    Cauliflower Bread
  1. Preheat oven to 450°F and place a rack in the middle.
  2. Line a baking sheet with parchment paper and liberally grease it with olive oil. Set aside.
  3. In a food processor rice the uncooked cauliflower florets (it should be evenly chopped but not completely pulverized).
  4. Transfer cauliflower rice (about 3 cups) to a microwave-safe dish and microwave on high for 8 minutes, no water, until cooked.
  5. Place the cauliflower rice in a tea towel and twist it to squeeze as much moisture as you can (I squeezed out over a cup of liquid). Lay out on a flat surface for five additional minutes. Then squeeze out excess liquid again.
  6. Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, salt, pepper and mix well.
  7. Grab some of the cauliflower mixture and spread onto the lined baking sheet. Shape into 4 equal squares.
  8. Place in the oven and bake for 16-18 minutes until golden.
  9. Remove and let cool 10 minutes before peeling them off the parchment paper.
  10. Grilled Cheese with Cauliflower Bread
  11. Heat a frying pan over medium heat. Butter one side of each slice of cauliflower crust bread.
  12. 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. Cook until golden brown, about 2 to 4 minutes. Gently flip and cook until golden brown on the other side, about 2 to 4 minutes.

Mock Garlic ‘Mashed Potatoes’

cauliflower mashed potatoes

I love mashed potatoes.  Love love love love them.  Heck,  I’m so in love with mashed potatoes that I would marry them if it were legal in this state.

Hi, I’m Mrs. Mashed Potatoes.  How are you doing today?

Unfortunately, like many foods that I love, mashed potatoes are not very health conscious. Especially after I add loads of butter, heavy cream, cheese and sometimes bacon to them (yum).  These Cauliflower Mashed Potatoes have the same smooth texture as mashed potatoes and the taste is so spot on that it’s close enough to make low carb dieters or Paleo dieters happy.

Plus you can eat seconds without feeling guilty.  I like that.

cauliflower mashed potatoes

I prepared these “potatoes” in a food processor.  If you prefer chunkier “potatoes” simply mash the cauliflower with a potato masher and fold in the ingredients instead.  Top with chives (or whatever you like putting on your taters) and you’ve got an all-star side dish.

Garlic “Mashed Potatoes”

Rating: 51

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Yields: 4 servings

Calories per serving: 149

Fat per serving: 11.5g

Garlic “Mashed Potatoes”


  • 1 medium head cauliflower
  • 1 tablespoon cream cheese, softened
  • 1/4 cup grated Parmesan
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon chicken poultry seasoning
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 teaspoon chopped fresh or dry chives
  • butter, for serving


  1. Set a stockpot of salted water to boil over high heat.
  2. Clean and cut cauliflower into small pieces. Cook in boiling water for about 6-8 minutes, or until well done. Drain very well; do not let cool.
  3. In a bowl with an immersion blender or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
  4. Garnish with chives, and serve hot with pats of butter.

Recipe adapted from The Food Network.

Cauliflower Crust Pizza {Vegan and Paleo}

The quest for this pizza recipe began over a month ago.  My Paleo friend challenged me to make him a pizza that met his dietary needs.  I believe his exact words were, “Foodie McBooty, the one thing I really miss eating is pizza.  Make a Paleo-friendly pizza for me, please.”  Food challenge accepted!

I admit that I had quietly put this recipe off because I really had no idea where to start.  Thank goodness for the oodles of Vegan recipes out there because without them I would have never found this amazing Cauliflower Crust recipe from the Happy Go Lucky Vegan.

If you’re unfamiliar with the Paleo Diet, this is a great article to reference for Paleo Do’s and Don’ts.  This article really helped me pin down this recipe.

The results were surprisingly delicious, even for a meat, dairy, egg, bread lover like myself.  Plus (as an added bonus) after eating half of one pizza, I was FULL!!  Who would have thunk that an all Vegan pizza could tip my scale?

So here’s the thing, you can completely tailor this recipe to your specific dietary needs.  If you’re on the Paleo Diet, add real eggs and meat toppings to this recipe.  If you’re following a Vegan routine, use flax eggs instead of animal eggs.  And if you’re following either dietary religion and you’re itching for some cheese, use a Vegan cheese like Daiya Mozzarella Cheese.  It’s like cheese magic!

One thing is certain, use greased parchment paper instead of aluminum foil.  I was hoping to get away with heavily greased aluminum foil since it was all that I had on hand at the time.  The crust stuck a lot more than it should have.  I went out the very next day and tried this recipe with parchment paper instead.  The parchment paper made my life so much easier!


Cauliflower Crust Pizza {Vegan and Paleo Friendly}

Rating: 51

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Cauliflower Crust Pizza {Vegan and Paleo Friendly}


  • 2 cups ground raw cauliflower florets
  • 3/4 cup almond flour
  • 3 eggs (or flax eggs)
  • 2-3 tablespoons nutritional yeast
  • pinches of salt
  • a few grinds of pepper
  • pinch of oregano
  • 1/2 teaspoon onion powder (optional)
  • 1/2 teaspoon garlic powder (optional)
  • Whatever pizza toppings you like, I used pesto, roasted tomatoes, toasted pine nuts, mushrooms and a drizzle of balsamic


  1. Preheat oven to 450 degrees.
  2. Chop cauliflower and pulse florets in a food processor. Be careful not to puree it or grind it until it’s mushy. You’re going for a “riced” fluffy consistency. It should not be sticking together at this point.
  3. Whisk 3 eggs and mix all of the rest of the crust ingredients together and form into a ball. It should be pretty wet but If it’s too sticky to handle add more flour. Gently knead it a few times, adding some flour on top if necessary to help it come together. (note – this will NOT resemble regular pizza dough – it won’t be as easy or pliable to work with – that’s ok).
  4. Press “dough” ball down onto a pizza stone or baking sheet lined with greased parchment paper. Gently mold into a circle and spread it to be a little less than 1/4 inch thick.
  5. The crust needs to be baked for 25-30 minutes total. Since I was topping mine with pesto and cooked veggies, I baked the crust by itself entirely and added the toppings at the end. If you’re making a pizza with cheese or tomato sauce, bake crust for approx. 15-20 minutes (or until firm), then top with sauce and other toppings and bake for 10-15 minutes more.


Oven times may vary depending on your oven or consistency of your “dough”.

View a list of all of my Vegetarian and Vegan recipes here.

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