Cauliflower-crust pizza is amazing, and this gluten-free grilled cheese recipe is too. Cauliflower makes an appearance as the bread for this gooey grilled cheese. Give it a try for a sandwich you'll reach for again and again.
When I find a good thing, I stick with it — and sometimes expand on it! This sandwich recipe was inspired by my recipe for cauliflower-crust pizza with grilled corn, zucchini and tomatoes. I adjusted the ingredients for pizza crust slightly, then turned it into "bread" for gooey grilled cheese sandwiches.
You can add whatever type of seasonings you like to the mixture for the bread, and the same goes for the cheese for your sandwiches. I chose dried mustard and rosemary as well as havarti because it melts so nicely. There are so many options to try. Bonus: The cauliflower bread acts as an extra serving of veggies too.
Note: Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows tries to ensure that these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.
Gluten-free grilled havarti sandwiches with cauliflower "bread" recipe
Not only is the "bread" for these sandwiches tasty, but it makes for a fun change from a regular loaf. After mixing your ingredients, form the dough into 5 x 5-inch squares — unless you prefer a round sandwich. You'll love the flavor of these out-of-the-ordinary sandwiches.
Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes
For the "bread"
- 2 cups grated cauliflower
- 1 cup shredded mozzarella cheese
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons almond meal or finely ground almonds
- 1 garlic clove, minced
- 1 egg, lightly beaten
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried mustard
- 1/4 teaspoon dried rosemary
For the sandwiches
- 4 ounces sliced havarti cheese
- 4 round slices tomato
- 2 ounces fresh spinach leaves
- Nonstick cooking spray
For the "bread"
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- After grating the cauliflower (or pulsing it in a food processor), add it to a microwave-safe bowl with 1/4 cup of water. Microwave (to steam it) for 3 to 4 minutes.
- Allow the cauliflower to cool to the touch, and then place it in a cheesecloth (or thin, clean dish towel). You might need to work in a few batches. Twist the cloth or towel, and squeeze out as much liquid as possible. Add the cauliflower to a mixing bowl.
- Add the mozzarella and Parmesan cheese to the cauliflower, along with the almond meal, garlic and egg. Mix well to combine. Add the dried mustard, rosemary, salt and black pepper, and mix well.
- Divide the mixture in fourths. One at a time, add 1/4 of the cauliflower mixture to the baking sheet, and form it into a 5 x 5-inch square about 1/2 inch thick. Continue until you have 4 pieces of "bread."
- Bake for 12 to 15 minutes or until golden. Flip the "bread," and bake for an additional 3 to 4 minutes.
- Remove from the oven, and let cool slightly.
For the sandwiches
- Spray a large skillet with the nonstick cooking spray, and place over medium heat. When hot, add 2 pieces of cauliflower bread to the skillet.
- Top each with 1/2 the cheese, 2 slices of tomato and 1/2 the spinach.
- Place the 2 remaining pieces of cauliflower bread over each sandwich. Cook for 3 to 4 minutes or until the cheese begins to melt.
- Carefully flip the sandwiches, and cook for another few minutes until golden.
- Serve hot.
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