Reading Time: 3 minutesThis recipe is just another amazing way cauliflower can be transformed into just about anything — in this case, a delicious cauliflower bread that can hold up as a grilled sandwich.
One of the keys to this cauliflower bread recipe is to start by ricing your cauliflower in a food processor, combining the rice in a bowl with sea salt, and letting it sit for twenty minutes. This will draw out the moisture so you can firmly wring out the cauliflower with a dish towel to make it as dry as possible. If you buy pre-made riced cauliflower you can skip this step.
After you form the cauliflower into squares and bake it, you will have a delicious bread you can use for just about anything you can use regular bread. It’s a great bread substitute for anyone eliminating grains or if you’re eating low-carb or keto.
I decided to make a simple avocado and tomato grilled cauliflower bread sandwich. And, let me tell you, this sandwich satisfied my craving for a grilled cheese — and was a lot more filling and healthy. I loved how simple this bread was to make, and I’m already thinking of different ways I can use it.
Grilled Avocado, Tomato, and Cauliflower Bread Sandwich
This cauliflower bread sandwich satisfied my craving for a grilled cheese — and was a lot more filling and healthy.
Ingredients
- 4 cups cauliflower rice
- 1/2 tsp sea salt
- 2 eggs
- 1/3 cup almond flour
- 1/4 tsp black pepper
- 1 tsp butter or ghee
- 2 ripe avocados mashed
- 1 medium tomato sliced
Instructions
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Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
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In a mixing bowl, combine the riced cauliflower and sea salt. Allow to sit for 20 minutes.
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Use a clean kitchen towel to wring out the cauliflower to remove the moisture. (If using store bought cauliflower, you can skip removing the moisture because it is typically dry.)
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Return the cauliflower to the mixing bowl and add the eggs, almond flour, and black pepper. Stir well to combine.
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Scoop 1 cup of the mixture onto the prepared baking sheet and form into a square, about 1/4-inch thick. Repeat with the remaining mixture to create 4 slices total.
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Bake for 25 minutes, then cool at room temperature for 5 minutes.
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Grease a skillet with butter, ghee, or fat of choice and melt over medium heat.
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While the pan heats, smear a slice of cauliflower bread with mashed avocado, a couple slices of tomato, and top with another slice of cauliflower bread.
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Add the sandwich to the hot skillet and cook for 2-3 minutes a side, or until golden brown. Repeat with remaining bread and serve hot.
She enjoys traveling around the world with her husband, exploring as many places and local food dishes as possible. Shannon feels that eating a country’s specialty food not only connects you to the culture, it also ensures you’re eating fresher and more local, too.
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