My son and I have a tradition: on Wednesdays, we make grilled cheese and tomato soup. Even as the weather has warmed, we’re still making our grilled cheese sandwiches on Wednesdays because we both love them and they’re super easy after a long day.
(We don’t, however, wear pink. You know you were thinking it too. #meangirls)
However, regular grilled cheese and soup didn’t have enough veggies for me. I normally add spinach and tomatoes to my sandwiches, but that gets old and my motto is there’s always room for more vegetables! I’ve also been seeing variations of cauliflower “bread” and pizza crusts all over Pinterest forever and been meaning to try them, so this seemed like the perfect opportunity for both!
I roasted the cauliflower because I love the added flavor of roasted vegetables, but you can also microwave the cauliflower to save some time. Just make sure to stop every three minutes and stir it so it cooks evenly.
- 1 head cauliflower
- 1/2 tsp cilantro
- 1/2 tsp fennel
- 1/2 cup Parmesan cheese or breadcrumbs
- 1 egg
- salt and pepper to taste
- Preheat the oven to 350 degrees F.
- Rinse and pat dry the cauliflower, then chop it into bite-sized pieces.
- Place the cauliflower pieces in a food processor. Pulse the cauliflower pieces until it resembles rice or feta cheese crumbles. Add the seasoning and pulse a few times to mix.
- Cover a baking sheet with parchment paper, and spread the cauliflower in a thin layer on the paper. Bake for 20 minutes. (do not turn off the oven, you will use it again.)
- Remove the cauliflower from the oven and let it cool for a few minutes until you can handle it safely. Place it in a clean hand towel and squeeze it until there is little to no water left. It should resemble slightly crumbly dough.
- Add the cauliflower, egg, and Parmesan OR breadcrumbs and mix well. Replace the parchment paper on the baking sheet. Press the mixture into rounds or squares. Because the cauliflower bakes down considerably, you should have enough for about four slices of “bread”.
- Bake for an additional 15 minutes, or until browned.
- Remove from the oven and add slices of cheese and tomato. Replace in the oven and bake for an additional 5-7 minutes, or until cheese is bubbly and melted. Serve hot and enjoy!
- If you’d like a more traditional grilled cheese, you can use butter and toast it in the pan. However, be very careful when turning the “bread” as it is more delicate than normal bread.
- The seasoning here is negotiable – you can go a little spicier, or keep it simple with Italian seasoning.
Since this is a favorite weeknight meal, one of the things I like to do is rice the cauliflower, toast it, and add the egg and cheese the night before. Then it goes in a covered container in the fridge overnight, and I make the “bread” the next day. It saves time in that post-work rush to get dinner on the table.
What’s your favorite way to sneak veggies into your family’s meals? My husband’s actually a pickier eater than my son (he’ll admit this) so I’m always trying to find sneaky veggies! I mean…hi honey, no sneaky veggies here!! xoxo!
Have a great week, RWC!