Cauliflower Cheese Toasted Sandwich
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Makes 4 cheese toasties with 8 slices of bread
Preparation time: 20 minutes
Cooking time: 40 minutes
- 1.3kg cauliflower (before trimming)
- 2 eggs
- 4-5 tablespoons ground almonds
- Butter for frying
- Tallegio, Gryuere or Comte cheese (2 slices or so per toastie)
- 4 tablespoons barbecue sauce
- 4 rashers cooked bacon
- 4 tablespoon finely chopped chives
Step 1 - Trim the cauliflower and break into small florets. Process in a food processor until you get a fine texture, like snow. Place in a microwave proof bowl without any water and cover with cling film. Microwave for 6-7 minutes. Carefully remove cling film (the steam will be very hot) and allow to cool for 15 minutes.
Step 2 - Preheat oven to 220C/440F and line two baking trays with parchment. Place the cooked cauliflower in a clean teatowel and squeeze to get rid of all of the water. There is a surprising amount. I usually put on dishwashing gloves to do this as the cauliflower is still quite hot. Place back in the bowl and mix with the eggs and almonds adding four tablespoons. If it is still wet add another tablespoon.
Step 3 - Shape the cauliflower mixture into bread squares - you can make them as small or large as you want but too large makes it a bit more delicate. Bake for 12-14 minutes (depending on how large you've made them). The top will be lightly toasted and the base slightly toasted too (the more toasted the pieces are, the more sturdy they will be, especially if you refrigerate any leftover pieces).
Step 4 - Take a slice of the cauliflower bread and fill with cheese, bacon and chives - I put the untoasted side on the outside so that it gets a chance to toast properly. Heat a skillet on medium heat and add a little butter (optional and not needed if it is a non stick skillet, mine isn't). Flip over and serve.