Low-carb Cauliflower Sandwiches (gluten-free)

Instructions

1. Line 2 large baking sheet with parchment paper.
2. Toss peppers, onion and oil together on one of the baking sheets. Bake for 20 minutes, until the vegetables are soft.
3. Meanwhile, place cauliflower in a food processor. Process until finely grated. Transfer to the steam oven for 3 minutes or boil in hot water for 3 minutes. Drain Let cool slightly and 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 ¼ cup cauliflower mixture, create eight 8 cm squares on the prepared baking sheet. Bake for 20 minutes, until the cauliflower is browned and crispy around the edges, 20 to 25 minutes.
4. Lightly oil a large nonstick skillet and heat over medium heat. Spoon about ¼ 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.

• Servings : 4
• Ready in : 30 Minutes
• Course : Appetizers, Main courses
• Recipe Type : 90 day diet, Appetizers, Breads, Finger foods, From dinner-to lunchbox, Pizza, Pasta, Spagetty, Quiches, steam-oven cooking, Vegetables and site dishes
• Ingredient : Bell peppers, Cauliflower, Cheddar cheese, Eggs, Green pepper, Ground black pepper, Olive oil, Onion, Pepper, Salt, Sunflower oil