Cauliflower Monte Cristo Sandwich
  • 1 pound bag of frozen cauliflower florets
  • ½ cup gluten-free bread crumbs
  • ¼ cup finely grated Parmesan cheese
  • 1 egg
  • 1 clove garlic, minced
  • ½ teaspoon Italian seasoning
  • ⅛ teaspoon pepper
  • 1 cup of shredded Gruyere (Swiss) cheese
  • 6 slices of deli ham
  • 2 Tablespoons maple syrup
  • 2 Tablespoons Dijon mustard
  1. Microwave the cauliflower on high along with 2 tablespoons of water in a covered casserole dish for 12 minutes. Let sit for 5 minutes. Using a potato masher, or the tines of a fork, mash and break apart the cauliflower until only small pieces remain. Let cool to room temperature.
  2. Preheat oven to 425 degrees.
  3. Once cooled, place the cauliflower on a clean dish towel or a piece of cheese cloth and twist it tightly into a ball to wring out all the water. (You can also use a potato ricer to do this if you have one.)
  4. Transfer the mixture to a large bowl and add the bread crumbs, Parmesan, egg, garlic, Italian seasoning, and pepper. Mix well.
  5. To make the cauliflower bread slices evenly divide the mixture into 4 scoops on a silicone or parchment lined baking sheet and flatten each pile. Using your hands and a bench scraper, shape into square slices approximately 4 inches x 4 inches. (See notes for an alternative method of shaping bread slices.) Bake on the bottom rack of the oven for 15-17 minutes.
  6. Remove from the oven and place ¼ cup of cheese on two of the bread slices followed by 3 slices of ham and another ¼ cup of cheese. Top with the other cauliflower bread slices and return to the oven for 5 minutes or until the cheese is fully melted and starting to ooze out the side.
  7. Serve with Dijon mustard and maple syrup dipping sauce.
Note: You can also use an 8 x 8-inch pan as a mold. Line the pan with plastic wrap and press the cauliflower mixture evenly into the pan, then flip it over onto the baking sheet and score it down the middle horizontally and vertically to form 4 "bread" slices. Carefully separate the slices after the mixture is baked, before topping with the ham and cheese.
Recipe by Queen of My Kitchen at