Cauliflower Crust

Patty Melt- Hamburger patty, caramelized onions, mozzarella & cheddar cheese, roasted garlic aioli sandwiched between cauliflower crust

2. Pulse in food chopper

2. Cauliflower rice size

6. Shape mixture into squares

7. Bake for 16 minutes.

Pressed Breakfast Sandwich- scrambled egg, sundried tomatoes, pimento cheese, and spinach

Ingredients

• 1 small head of cauliflower*
• 1/2 cup shredded mozzarella cheese (not preshredded)*
• 1 large egg
• 1/2 teaspoon fine sea salt

Method

1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Cut off the florets from the stalk. Try to remove as much of the stalk from the florets.
2. Place some of the florets in a food chopper or food processor. Pulse about three times to produce cauliflower rice size. Repeat with additional cauliflower florets until you have 3 cups or just over of cauliflower rice.
3. Place the cauliflower rice in a microwave safe bowl. Microwave on high for 8 to 9 minutes or until cooked and tender.
4. Transfer the cooked cauliflower rice to a cheesecloth or tea towel. Twist around the cauliflower rice and place in the refrigerator until cool enough to handle. Once cooled, about 5 minutes, twist and squeeze to release as much liquid as possible.
5. Combine the cooked cauliflower rice, shredded mozzarella, egg, and salt in a bowl. Gently stir to combine.
6. Equally divide the mixture into four sections. Shape into equal size squares. Bake for 16 minutes. Allow to cool for 10 minutes. Ready to use. Makes 4 slices or 2 sandwiches.
7. The cauliflower crust works best if prepared for a hot sandwich. Melt butter in a cast iron skillet over medium-high heat. Add sandwich and cook until golden brown on each side.

 

*Buying cauliflower is by size not pounds so I buy the biggest one. When making this recipe, I just measure out the 3 cups of cauliflower rice and save the remaining cauliflower for another use.

Recipe adapted from The Iron You.