Ingredients:

  • 4 cups Riced Cauliflower (approx. 450g)
  • 1 Large Egg, lightly beaten
  • 1/2 cup Shredded Mozzarella Cheese (approx. 45g)
  • 1/4 cup Grated Parmesan Cheese (approx. 25g)
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Black Pepper
  • 1 cup Sharp Cheddar Cheese, shredded (approx. 115g)
  • 1 tbsp Grass-fed Butter

Instructions:

  1. Process the florets until they reach a fine, grain like consistency.
  2. Microwave the riced cauliflower in a safe bowl for 8 minutes until softened. Let it cool for 5 minutes, then transfer to a cheesecloth and squeeze aggressively to remove all excess moisture until a dry pulp remains.
  3. In a medium mixing bowl, combine the dry cauliflower pulp, egg, mozzarella, parmesan, garlic powder, salt, and pepper. Mix until a dough-like consistency forms.
  4. Divide the mixture into four equal portions. On parchment paper, shape each portion into a square slice approximately 1/2 inch thick.
  5. Melt half the butter in a non-stick skillet over medium heat. Carefully place the cauliflower squares in the pan and cook for 5 minutes until the edges are deep golden-brown crust forms.
  6. Place the cheddar cheese on two of the browned cauliflower slices. Top with the remaining two slices and cook for 3 minutes until the cheddar is fully melted and the exterior is crisp.
  7. Flip the whole sandwich once more and cook for 2 minutes until the exterior is shatter crisp.