We understand if you're skeptical (we were too!) -- but this new-and-improved version of the trendy, no-bread, gluten-free grilled cheese may actually surprise you.

As seen on our YouTube series "Does This Work!?" (watch the full episode above).

"Does This Work!?"— hosted by senior culinary producer Jeanette Donnarumma — delves into the great big world of trendy, viral recipes that may or may not work. Don't miss a minute of her delicious hits and messy misses by subscribing here.

 

Ingredients
  • 1 large head cauliflower
  • 2 eggs
  • 1 1/2 cups grated Parmigiano-Reggiano
  • 1 tablespoon dried oregano
  • Salt and pepper, to taste
  • Olive Oil Cooking Spray
  • 3/4 cup shredded sharp cheddar
Yield
Serves: 3 "grilled cheeses"
Preparation

Remove the stems and leaves from the head of cauliflower (save them in a freezer bag for the next time you make stock!), and using a paring knife, cut out the core. Remove the florets with the knife or your fingers. Place half of them into a food processor and pulse until the cauliflower resembles rice. Scoop cauliflower rice into a large, microwave safe mixing bowl. Repeat with remaining cauliflower.

Place the bowl of cauliflower rice into the microwave for 6 minutes. Remove and carefully pour the cauliflower rice onto a clean kitchen towel and allow it to cool for about 5-6 minutes. Once cool, fold the corners of the towel up to a point and wring the towel over a sink or a garbage bowl to release the moisture from the cauliflower. Wring until almost all the moisture is gone. Place the wrung out cauliflower back into the mixing bowl. Add eggs, parm, oregano, salt and pepper and mix well to combine.

Preheat a large, nonstick pan or griddle pan over medium heat. Once warm, spray with cooking spray. Using an ice cream scoop, scoop 6 balls of cauliflower mixture onto the pan and pat it down to form a patty using your fingers or a spatula. Monitor the heat so they do not burn. After about 4 minutes, carefully flip the patties to cook the other side. Allow the other side to cook for 3-4 minutes and top 3 cauliflower patties with ¼ cup of shredded cheese each and top the cheese with cauliflower patties. Cook for 1-2 minutes or until cheese begins to melt. Carefully flip over and let the cheese continue to melt, about 1 more minute. Remove to plates and serve.