I love grilled cheese sandwiches.
I do, almost as much as I love soup and broth, but not quite as much.
The thing I’ve found with eating a low carb diet is that I feel like I’m cooking ALL THE TIME. Now, I love to cook, but I also love the convenience of slapping a sandwich together or opening a can.
That, my friends, is why I’m on the “fluffy” side.
Here is the recipe:
1 head of cauliflower, riced
I bought 2 heads, riced it all and froze it in 2 cup portions.
1 egg, beaten
1/2 c. mozzarella
I used block cheddar that I shredded.
1 T. butter, softened.
In microwavable bowl, put in your cauliflower and cook it, on high, for 8 minutes (mine was frozen, so I cooked it for 10 minutes). Once done, place in a thin cloth and squeeze out any excess liquid.
Place in another bowl (or the same one, just make sure it is cooled off), add seasonings, mozzarella and egg.
On a baking sheet, spread parchment paper and spray with nonstick spray.
1/2 the mixture and glop on parchment paper (that is a technical term). Shape into a bread shape.
Bake at 450 for 10 minutes (I did it for 16 and it was fine, but I will reduce that time for future use).
Remove from oven and allow to cool.
In nonstick pan, spray with nonstick spray (yes, redundant, but it makes me happy). Butter one side of each piece of “bread”
Lay one piece in pan, butter side down. Slap on the cheese. Add next slice, butter side up. Cook like a grilled cheese sandwich.
Net Carbs per serving: 5.6