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Cauliflower

Updated Grilled Pimiento Cheese Sandwiches with Cauliflower “Bread”

The low-carb bread holding together these gooey grilled cheeses is a grain-free combination of cauliflower rice and almond flour. This recipe comes without excess carbs – helping to keep insulin levels in check. Plus, cauliflower is rich in dietary fiber that helps keep your body’s fullness signals on point.

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Servings
2
Prep Time
25 min
Cook Time
45 min
Duration
70 min

Ingredients

  • 1 12-oz bag frozen cauliflower rice (aka riced cauliflower), thawed

    ½ tsp sea salt

    ¼ cup blanched almond flour

    1 large egg

    ¼ tsp garlic powder

Pimiento cheese

  • ¾ cup grated cheddar cheese

    2 tbsp avocado oil mayonnaise (Try: Chosen Foods Avocado Oil Mayo)

    1½ tbsp minced pimiento peppers

    1 tbsp full-fat cream cheese, softened

    ⅛ tsp ground cayenne pepper or dash hot sauce

    ⅛ tsp each sea salt and ground black pepper

    1 tbsp organic unsalted butter

Preparation

1. Prepare bread: Preheat oven to 400ºF; line a large baking sheet with parchment. Line a strainer with a kitchen towel; place cauliflower rice into towel. Sprinkle with salt; let stand 20 minutes to release water, then use towel to wring out cauliflower to remove moisture.

2. To a medium bowl, add dried cauliflower rice, almond flour, egg and garlic powder; mix thoroughly. On prepared sheet, press dough into a 9 x 7-inch rectangle, about ¼ inch thick. Bake until golden and dry, 25 to 30 minutes. Carefully flip and bake until light golden on other side, 5 to 10 minutes longer. Let cool.

3. Prepare pimiento cheese: In a medium bowl, combine cheddar, mayonnaise, pimientos, cream cheese, cayenne, salt and black pepper, mixing thoroughly.

4. Cut cauliflower bread into 4 equal pieces. Divide cheese mixture between 2 bread pieces, spreading evenly; top with remaining bread slices.

5. In a large skillet on medium, melt butter. Add sandwiches and cook 2 to 3 minutes, occasionally pressing down with a spatula, until cheese starts to melt and bread is browned. Carefully flip and cook 1 to 2 minutes longer, until cheese has melted and bread is toasted and golden on other side. Cut each sandwich in half.

Nutrition Information

  • Serving Size 1 sandwich
  • Calories 463
  • Carbohydrate Content 13 g
  • Cholesterol Content 159 mg
  • Fat Content 39 g
  • Fiber Content 6 g
  • Protein Content 18 g
  • Saturated Fat Content 13 g
  • Sodium Content 813 mg
  • Sugar Content 6 g
  • Monounsaturated Fat Content 19 g
  • Polyunsaturated Fat Content 5 g