| 1⅞ cups | Cauliflower, raw | |
| 1 (ea. 1.76 oz) | Egg, large | |
| ¼ cup | Parmigiano Reggiano, Parmesan cheese, grated | |
| ½ tsp | Oregano, dried | |
| 1 pinch | Pepper, black, ground | |
| 1 tsp | Avocado Oil | |
| ¾ cup | Cheddar, cheese, shredded | |
| 12.85 oz | altogether (view nutrition facts) |
Preparation
- Serving size:6.40 oz (calculated)Notes: 1 grilled cheese with cauliflower toast
- In a food processor, blend the cauliflower florets until they resembles rice. Alternatively, grate the cauliflower.
- Mix together with the egg, parmesan, oregano and pepper.
- In a nonstick pan, heat the avocado oil over medium heat.
- Use about 1/3 cup or 80g of the mix to form each square patty.
- Cook for about 8 minutes, then carefully flip. The patty should have a golden-brown crust, else it will fall apart.
- Top half the patties with 3/8 cup or 42g of grated cheese each.
- Cook for another 3 to 4 minutes.
- Top each cheesy patty with a plain patty and let it melt together for another minute or so.
- Let cool slightly and enjoy.
- The toast grilled cheese should hold together well enough to eat it with your hands.
- Calorie count306 kcal
- % of calories by macros
Fat 68.3 % 209 kcal 23.3 g Net Carbs 5.9 % 18 kcal 4.6 g Dietary Fiber 1.3 % 4 kcal 2.1 g Protein 24.5 % 75 kcal 18.7 g - Approx. WW SmartPoints™9.1
- Cholesterol 144.8 mg
- Sodium 489.8 mg
- Fat 23.3 g
- Saturated Fat 11.7 g
- Trans Fat 0.4 g
- Carbohydrates 6.7 g
- Dietary Fiber 2.1 g
- Total Sugars 2.2 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 18.7 g
- Calcium 488.4 mg
- Iron 1.1 mg
- Magnesium 35.6 mg
- Potassium 382 mg
- Zinc 2.6 mg
- Vitamin A (Retinol Equivalents) 230.7 mcg
- Vitamin B12 0.9 mcg
- Vitamin C 48.2 mg
- Folate 80.7 mcg
- Folic Acid 0.9 mcg