Cut the cauliflower into florettes and place in the food processor. Pulse until uniform, small bits.
Place 3 cups of the cauliflower in a microwave safe bowl and cover. Cook for five minutes.
Carefully uncover, stir and recover. Microwave 3-5 minutes more or until tender.
Allow to sit until cool enough to handle and then place 1 cup at a time into a dish towel and ring out all the water. Repeat until all the cauliflower has been rung out.
Preheat the oven to 450 degrees F. In a large bowl combine the squeezed cauliflower, egg, Parmesan and mix together. Add salt and pepper to taste.
Line a baking sheet with a silicone baking mat or parchment paper or coat well with spray.
Separate the cauliflower into 6 equal piles on the sheet.
Press the mixture in sliced bread size squares, patting down well.
Bake in the oven for 16 minutes.
Allow to cool.
Heat a griddle to 400 degrees or HIGH.
Spread butter over the tops of the bread slices and place 3 slices on grill butter side down. Top with 1/2 oz cheese and then top with another slice of buttered bread. Once golden brown turn and cook until golden of the opposite side and cheese is melted.
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