Keto Cheesy Cauliflower Grilled Cheese (Print)

Crispy cauliflower bread slices with gooey melted cheese filling for a satisfying low-carb lunch.

# Components:

→ Cauliflower Bread

01 - 1 medium head cauliflower, about 1.5 lbs, cut into florets
02 - 2 large eggs
03 - 1 cup shredded mozzarella cheese
04 - 1/4 cup grated Parmesan cheese
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon dried oregano
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Filling

09 - 4 tablespoons unsalted butter, softened
10 - 1.5 cups shredded sharp cheddar cheese
11 - 1/2 cup shredded mozzarella cheese

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Place cauliflower florets in a food processor and pulse until finely riced. Transfer to a microwave-safe bowl and microwave for 5 minutes. Allow to cool slightly.
02 - Place the riced cauliflower in a clean kitchen towel and squeeze out as much moisture as possible.
03 - In a large bowl, mix the cauliflower, eggs, mozzarella, Parmesan, garlic powder, oregano, salt, and pepper until well combined.
04 - Divide the mixture into 8 equal portions. Shape each into a 1/2-inch thick rectangle on the prepared baking sheet to form 8 bread slices.
05 - Bake for 18 to 20 minutes until golden and firm. Remove from oven and let cool for 5 minutes.
06 - Heat a large nonstick skillet over medium heat. Butter one side of each cauliflower bread slice.
07 - Place 4 slices, buttered side down, on the skillet. Top each with 1/4 of the combined cheddar and mozzarella cheese mixture. Cover with the remaining bread slices, buttered side up.
08 - Cook for 2 to 3 minutes per side, pressing gently, until golden brown and cheese is melted.
09 - Transfer sandwiches to a serving platter and serve while warm.

# Expert Advice:

01 -
  • You get that nostalgic grilled cheese satisfaction without the carb crash or guilt afterward.
  • The cauliflower bread is genuinely delicious—nutty, crispy, and sturdy enough to hold gooey cheese without falling apart.
  • It's fast enough for weeknight dinners but impressive enough to serve when you want to show off your kitchen creativity.
02 -
  • Squeezing moisture from the cauliflower is the difference between crispy bread and a soggy disappointment—don't be gentle about this step.
  • Medium heat is crucial when grilling; high heat will burn the outside before the cheese inside has time to melt completely.
03 -
  • Make the cauliflower bread ahead of time and store it in an airtight container for up to 3 days—assemble and grill when you want fresh, warm sandwiches.
  • Press gently on the sandwich while cooking; too much pressure squeezes the cheese out the sides, but no pressure means uneven melting.
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