Cauliflower rice is formed into 'bread' slices and topped with Cheddar cheese to make these gluten-free grilled cheese sandwich bites.
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1 head cauliflower, stemmed and cut into small florets
40g grated Parmesan cheese
1 teaspoon Italian herb seasoning
4 slices white Cheddar cheese
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Method Prep:15min › Cook:35min › Ready in:50min
Preheat oven to 230 C / Gas 8. Line a baking tray with baking parchment or a silicone mat.
Place cauliflower florets in a food processor and pulse into crumbs about half the size of rice grains.
Place cauliflower into a large microwave-safe bowl. Microwave until soft and tender, about 2 minutes. Remove and stir. Microwave for 3 minutes. Remove and stir again so that all the grains cook evenly. Microwave until almost dry, about 5 minutes. Stir and microwave until cauliflower looks dry and clumped up, about 5 minutes.
Stir Parmesan cheese, egg and herb seasoning into the cauliflower until a smooth paste forms. Divide mixture into 8 equal portions; transfer to the baking tray. Pat into square 'bread' slices, about 1cm thick, using your knuckles and fingers.
Bake in the preheated oven until slices are golden brown, 15 to 18 minutes. Let cool for a few minutes. Slide off the baking sheet carefully with a spatula.
Place 1 slice of Cheddar cheese over 4 cauliflower bread slices. Top carefully with the other 4.
Preheat the oven grill.
Cook the 'sandwiches' under the grill until cheese is completely melted and bread is toasted, 5 to 10 minutes.