Prep Time:40 minsAdditional Time:20 minsTotal Time:1 hrServings:4Yield:4 sandwichesJump to Nutrition Facts
Prep Time:40 minsAdditional Time:20 minsTotal Time:1 hrServings:4Yield:4 sandwiches
Prep Time:40 mins
Prep Time:
40 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:1 hr
Total Time:
1 hr
Servings:4
Servings:
4
Yield:4 sandwiches
Yield:
4 sandwiches
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients5cupscauliflower florets (about 1 pound)1cupshredded Cheddar cheese1large egg, beaten¼teaspoonground pepper⅛teaspoonsalt1mediumpoblano or bell pepper, seeded and cut into 4 wide strips1smallonion, cut into 1/4-inch slices2teaspoonsextra-virgin olive oil4(1/2 ounce) slicesmelty cheese like Monterey Jack or fontina
Cook Mode(Keep screen awake)
Ingredients
5cupscauliflower florets (about 1 pound)
1cupshredded Cheddar cheese
1large egg, beaten
¼teaspoonground pepper
⅛teaspoonsalt
1mediumpoblano or bell pepper, seeded and cut into 4 wide strips
1smallonion, cut into 1/4-inch slices
2teaspoonsextra-virgin olive oil
4(1/2 ounce) slicesmelty cheese like Monterey Jack or fontina
DirectionsPlace oven racks in upper and lower thirds of oven. Preheat to 425 degrees F. Line one large baking sheet with parchment paper.Place cauliflower in a food processor. Process until finely grated. Transfer to a microwave-safe bowl. Cover loosely and microwave on High for 3 minutes. Let cool slightly. Transfer the cauliflower to a clean kitchen towel and wring out excess moisture. Return to the bowl and stir in Cheddar, egg, pepper and salt until thoroughly combined. Using about 1/4 cup of the cauliflower mixture for each, create eight 3-inch squares on the prepared baking sheet.Toss pepper and onion with oil on a large rimmed baking sheet. Bake the cauliflower squares and the vegetables, switching the pans in the oven halfway through, until the cauliflower is browned and crispy around the edges and the vegetables are soft, 20 to 25 minutes.Lightly oil a large nonstick skillet; heat over medium heat. Chop the peppers and onions. Place about 1/4 cup pepper mixture and a slice of cheese on one cauliflower “toast.” Top with a second cauliflower “toast.” Repeat with the remaining cauliflower toasts, vegetables and cheese. Cook, turning once, until the cheese is melted, about 4 minutes total.Originally appeared: EatingWell.com, November 2018
Directions
Place oven racks in upper and lower thirds of oven. Preheat to 425 degrees F. Line one large baking sheet with parchment paper.Place cauliflower in a food processor. Process until finely grated. Transfer to a microwave-safe bowl. Cover loosely and microwave on High for 3 minutes. Let cool slightly. Transfer the cauliflower to a clean kitchen towel and wring out excess moisture. Return to the bowl and stir in Cheddar, egg, pepper and salt until thoroughly combined. Using about 1/4 cup of the cauliflower mixture for each, create eight 3-inch squares on the prepared baking sheet.Toss pepper and onion with oil on a large rimmed baking sheet. Bake the cauliflower squares and the vegetables, switching the pans in the oven halfway through, until the cauliflower is browned and crispy around the edges and the vegetables are soft, 20 to 25 minutes.Lightly oil a large nonstick skillet; heat over medium heat. Chop the peppers and onions. Place about 1/4 cup pepper mixture and a slice of cheese on one cauliflower “toast.” Top with a second cauliflower “toast.” Repeat with the remaining cauliflower toasts, vegetables and cheese. Cook, turning once, until the cheese is melted, about 4 minutes total.
Place oven racks in upper and lower thirds of oven. Preheat to 425 degrees F. Line one large baking sheet with parchment paper.
Place cauliflower in a food processor. Process until finely grated. Transfer to a microwave-safe bowl. Cover loosely and microwave on High for 3 minutes. Let cool slightly. Transfer the cauliflower to a clean kitchen towel and wring out excess moisture. Return to the bowl and stir in Cheddar, egg, pepper and salt until thoroughly combined. Using about 1/4 cup of the cauliflower mixture for each, create eight 3-inch squares on the prepared baking sheet.
Toss pepper and onion with oil on a large rimmed baking sheet. Bake the cauliflower squares and the vegetables, switching the pans in the oven halfway through, until the cauliflower is browned and crispy around the edges and the vegetables are soft, 20 to 25 minutes.
Lightly oil a large nonstick skillet; heat over medium heat. Chop the peppers and onions. Place about 1/4 cup pepper mixture and a slice of cheese on one cauliflower “toast.” Top with a second cauliflower “toast.” Repeat with the remaining cauliflower toasts, vegetables and cheese. Cook, turning once, until the cheese is melted, about 4 minutes total.
Originally appeared: EatingWell.com, November 2018
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Nutrition Facts(per serving)126Calories9gFat4gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
