Cheddar Cheese

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.

Corn Chowder

There is this restaurant/brewery in Appleton, Wisconsin called Alder Brau.  Their beers are great especially paired with their German food.  One thing that I will always remember about the place is their Corn Chowder.  It is absolutely THE BEST corn chowder I have ever had.  These guys inspired this recipe.

Corn Chowder

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yields: Serves 6

Corn Chowder


  • 6 cups reduced sodium chicken broth or vegetable broth
  • 5 cups corn kernels, fresh (5 ears) or frozen (1.5 pounds)
  • 1 large yellow onion, diced
  • 3 cups russet potatoes, peeled and diced
  • 1 cup Half & Half
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 tablespoon dried rosemary
  • 1/2 teaspoon of dried oregano
  • 1/2 teaspoon of dried basil
  • 1/4 pound sharp white cheddar cheese, grated
  • Salt and pepper, to taste
  • Red pepper flakes, to taste
  • Bacon garnish (optional)
  • Shredded chicken (optional)
  • Diced carrots (optional)
  • Diced celery (optional)


  1. In a large pot over medium heat, saute the onion and garlic until transparent, then combine broth, corn, rosemary basil, oregano, potatoes and optional vegetables and meat. Bring to a boil, then reduce heat, cover and simmer for 20 to 30 minutes, until potatoes are just tender.
  2. Stir in the half & half, cheddar and cook for 5 more minutes, until the cheese is melted. Season with salt, pepper and red pepper flakes to taste. Serve hot with your choice of garnish.


This recipe can easily be turned into a vegetarian soup by substituting vegetable broth for chicken, and veggies for shredded chicken, etc.

Photo courtesy of the Barefoot Contessa

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