So I’m doing my VERY BEST, possibly going a bit overboard, to be the best damn mama to my 11-year-old twin boys as humanly possible! As you may know, I’m leaving (tomorrow!) to attend a 5 month professional chef’s training program in NYC and will miss out on my kids last month of 5th grade and then their first month of 6th grade at the end of the summer LL Am feeling extremely sad about leaving them (in the hands of my insanely capable and incredible husband) and, yeap, a bit bad about it.
So onto the overcompensating gooey recipe…..I decided to make a “healthier” version of grilled cheese, a dish I know they love. Also, shout out to my girl Yana who found a similar recipe online and sent it to me as a not so suble hint to get me to make it for her LOL. Of course a ton of the recipes online call for premade and bought cauliflower crust. As we all know, mama don’t do pre-made or store-bought anything 😉 So I made the toast homemade and then just added a few extra yummy thing to make it a true Chef C creation.
Note this is NOT dairy free because of the cheese – duh. But it is gluten free and insanely healthy because cauliflower is the food of goddesses! And of course, I plan to eat it with just avocado for myself . I also made the mixture into croton sizes to throw on top of my salads. Exciting times!
1 head of organic cauliflower
1 tablespoon coconut oil
1 cup almond flour
½ cup mild cheddar cheese
Grainy Dijon mustard
Avocado slices (optional)
- Food process the raw cauliflower florets into rice (super small!)
- Using a clean kitchen towel, wring out as much moisture from the cauliflower as possible. You will be surprised at how much comes out!
- Lightly sautee the cauliflower in the coconut oil over med heat, just enough to warm it up and barely toast it. So its very under-cooked at this point.
- Cool, then mix the rice with the egg, almond flour, salt and pepper.
- Line a pan with parchment paper and using a scoop of about 1/3 cup of the mixture, pat into toast like pieces.
- Bake at 350 degrees for 15 minutes, then flip and bake for another 15. They should be slightly browned.
- Cool and/or store the toasts in the fridge overnight.
- Heat up a bit of ghee OR a mixture of evoo and ghee in a cast iron pan over med heat.
- Smear the inside of two pieces of toast with some of the mustard and place one in the pan.
- Immediately sprinkle the desired amount of cheese and top with the other piece.
- Here I like to gently press down on the sandwich with a flat spatula to “help” melt the cheese.
- Flip and repeat on other side.
I served this with a side of our Phillips Fam Tomato Sauce as a dipping option.