Keto Cheesy Cauliflower Grilled Cheese (Print Version)

Golden cauliflower bread slices filled with melted cheddar and mozzarella for a satisfying low-carb comfort meal.

# What You’ll Need:

→ 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

# How to Make It:

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

# Additional Tips::

01 -
  • It tastes like comfort food but keeps you under your carb goals without that sad, restrictive feeling.
  • The cauliflower bread gets genuinely crispy and golden, not weird or mushy like some keto swaps tend to be.
  • You can make the bread ahead and assemble sandwiches whenever hunger strikes, which is a total game-changer for busy weeks.
02 -
  • Squeezing out the cauliflower moisture is non-negotiable—I learned this by making a batch that turned into mush, and now I squeeze like my life depends on it.
  • If your bread comes out too soft and crumbly instead of holding together, your cauliflower still had too much water in it, so don't skip the towel step.
  • The bread slices set up better after they cool, so don't try to assemble your sandwiches while they're steaming hot or they'll be fragile and fall apart.
03 -
  • Use medium heat on your skillet and give the cheese time to melt before flipping—rushing the temperature means the outside burns before the inside gets melty.
  • Softened butter is your friend; it spreads thin and even, creating a more uniform golden crust than cold butter ever will.
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