Cauliflower Grilled Cheese!? We Test The Viral Recipe #DoesThisWork
Does this work?
Does this work?
Sounds very news … Does this work?
Hello and welcome to Does This Work?
I’m Jeanette from Rachel Ray’s culinary team
and just like you I’m always on the internet
looking for beautiful food videos,
and really awesome recipe inspiration
but I’m always left to wonder,
Does that really work?
(upbeat rock music)
On this series, we’re gonna test out
all different kinds of recipes.
I’m gonna bring in some fellow foodie friends
and we’re going to rain down judgment on those recipes.
To start, Cauliflower Grilled Cheese.
That’s no bread.
Vegetables and cheese.
(upbeat drum music)
So first up, it’s time to make our cauliflower rice.
So many recipes include cauliflower rice
as a substitute for carbohydrates or just a healthier side.
Super easy way to get some vegetables into your kids
not really noticing the difference.
So what I do is I first remove all of
the large stems from the outside.
It was funny, I was looking on the internet yesterday
there’s a few how to cut a cauliflower
videos on YouTube.
So I’m gonna show you guys real quickly
how to cut a cauliflower.
So first, you remove all of the stems
and then you want to cut off the base,
just so you can kind of get in there more.
Alright, so I just use my hands and I pull off-
Nope I can’t do it.
I just want to cut in and around
to loosen those bottom florets.
And you wanna get that stem out of the center.
I’m going to now break them off into florets.
So now you’re gonna see these are like
nice big pretty big pieces of cauliflower.
I’m gonna make cauliflower rice today in the food processor.
All you do is you just load in the florets,
close the top,
and you’re gonna pulse.
Oh it’s not plugged in, I’ll have plug this in.
(food processor chops)
This is why I buy it.
My food processor’s a little bit jammed up.
I probably shouldn’t have filled the entire bowl
with all of the cauliflower, but we’re gonna get there.
(food processor buzzes)
It’s not a good day at work until
you’re fighting with the food processor.
(upbeat drum music)
Okay guys, so one successful head of
cauliflower riced in this bowl.
What did we learn from that first step?
You might wanna buy it at the store
or just make sure you process it in batches.
Next up, I am going to crack two eggs into the cauliflower.
Egg number two.
Give that a stir.
And essentially I guess this recipe is just making
like tiny cauliflower pizza crusts.
Eggs are a pretty standard step in
making any kind of cauliflower
product that you want to stay together.
Egg’s bind things.
Up next, I’m gonna season it with a little bit of oregano.
Then a little bit of salt and pepper.
It’s interesting because, you know,
we’re making cauliflower grilled cheese
and you wouldn’t normally season the bread
for a regular grilled cheese with anything but butter.
So maybe this will be nice and flavorful.
And now I’m gonna put in a hearty amount
of some grated Parmigiano Reggiano.
Like a cup and a half or so.
Again, that’s gonna act as a binding agent
for the cauliflower.
The last ingredient I’m gonna add to this cauliflower
bread, if you will, is a little bit of fresh parsley.
And also add a nice little flavor.
Cauliflower doesn’t have very much flavor.
It kinda tastes like what you’re marinating it in,
what you’re mixing into it,
or what you are kinda eating with it.
Chop that up, we’ll throw that in here.
I’m actually surprised to see that it’s not
as wet as I was thinking it was gonna be.
But the true test is when we’re gonna be flipping it.
We’ll see if it stays together.
Alright so now we’re gonna preheat a pan.
I’m gonna use a non-stick griddle
so I’m gonna do it over medium
because I don’t want these to burn.
And I’m just gonna put a little bit
of some olive oil cooking spray.
Now if I was making grilled cheese,
I’d probably use a little bit of butter.
But we’re doing what the internet says today.
I am taking a Rachel Ray tip right here.
I am using an ice cream scoop to get nice even scoops.
It’ll definitely regulate the size of these.
We are gonna build a sandwich at the end
so you want them to be even in size.
Okay, so now that I’m touching this
it actually feel really wet.
I don’t know guys, here goes nothing.
Now I’m gonna press down
to make bread patty.
It’s gonna be a pretty thick grilled cheese if anything.
(upbeat drum music)
When I’m flattening it with a spatula
it is coming apart at the edges.
I wasn’t really expecting that to do that.
But I think it is because it is pretty wet.
This looks like it made enough for probably
three or four sandwiches total.
But we’re gonna see.
We’re gonna let this cook and see what happens.
I’m just gonna do a little peaksies
to see what it looks like on the other side.
But if I’m giving you my honest opinion,
I really don’t feel like this is gonna flip.
So let’s see what it’s doing on one side.
Oh, it’s definitely brown.
So it’s definitely time to flip.
I feel scared.
I don’t feel scared.
No, I’m not scared.
Okay are you ready for the moment of truth?
It’s not flipping guys.
So this clearly did not work.
But I think I’ve got an idea on how I can fix it.
(Upbeat drum music)
Now what I think I’m gonna do
because the first batch was too wet.
I’m gonna pop this into the microwave for a few minutes.
And then I’m gonna give it a good wring
and we’ll get all that moisture out and I do believe
it’s gonna stick together a little bit better.
Okay guys, we are back with a nice hot steamy
bowl of some cauliflower rice.
So I’m gonna take this towel
and I’m gonna pour my cauliflower
right over it.
So you wanna give this a good squeeze
over your garbage bowl and get the moisture out.
How’s my wringing face?
(producer) It’s good.
Grr, it’s hot.
It’s really steamy right now,
so I’m gonna give it a minute.
Yeah, no, it’s really hot.
You’re going to leave that in aren’t you?
Okay so this cooled off a little bit.
We’re gonna give this a really good wring.
And look at that!
Do you see all of this moisture
that is in this one head of cauliflower.
You’re gonna be shocked when you
see the size of what’s left in here.
But I’m just gonna keep wringing
because all of this moisture is what caused
our first batch of cauliflower bread to fail.
(upbeat bass music)
I’ve been doing this for probably a minute now
and there’s still so much water coming out of it.
This is definitely gonna change the yield
of how many cauliflower grilled cheeses we’re gonna get.
It’s like already shrunk by like half you see that?
This is one head of cauliflower.
I’m hopeful with this one guys.
Okay, so we’re gonna pop this into
our mixing bowl and look at that.
It’s like a little pizza dough, isn’t it?
It’s like a nice little perfect ball of cauliflower rice.
I’m wearing cauliflower, you’re not cooking in a kitchen
until you’re wearing what you’re cooking.
I’m gonna use all of the same amount of ingredients
the eggs, the parsley, the oregano, the Parmesan.
We’re gonna give this a big stir.
It definitely feels different from the first time.
It is really nice and dry.
This feels like a really nice consistency.
I think this is gonna work.
Let’s just preheat our griddle one more time.
While my griddle is preheating,
I wanna show you the difference.
This was our first batch that didn’t work.
You can see how wet this is
and why it didn’t stick together.
You can see this is the new batch we’re gonna do
it’s definitely sticking together
much better than the first batch.
I’m gonna do the same thing using the ice cream scoop.
But like I said, this is definitely gonna yield less.
Because already one scoop’s almost
used about a quarter of it.
I’m gonna put this on the grill.
I’m not gonna say I’m not a little nervous
but let’s see if it works.
Already I’m seeing when I’m patting it down
the other one was spreading out really far
it’s definitely holding together more.
So that’s a good sign.
Give that a little pat.
Use the spatula so I don’t burn my fingers.
Yeah, I’m feeling a little bit more confident about this.
But I actually think that this recipe now
is only gonna yield
maybe two or three
You’re eating a lot of cauliflower if you eat one of these.
When we were doing the first batch
when I was watching them cook the cheese and like the water,
all that moisture in there they were spreading.
These are staying together
but they are still pretty delicate.
(upbeat rock music)
I am going to flip the first one.
This is where it all went down hill last time.
This is where all hell broke loose
when I flipped them that last batch did not work.
I’m feeling good but I don’t know
stick with me guys.
We have a successful flip.
I’m gonna say it’s more of the consistency
of like a potato latke.
It’s definitely not super together
but it’s also not super apart.
I don’t know if that makes sense.
Alright let’s give this one a flip.
Two down, two to go.
I’m holding my breath.
Can you hear me holding my breath?
Okay, we have four successful flipped
cauliflower slices of bread if you will.
Which is becoming apparent to me,
we’ve gone through quite a process
and we have zero grilled cheeses yet.
I’m using some shredded cheddar cheese
and what I’m gonna do is I’m gonna top one
and I’m gonna top the other and then what we’re gonna do
is we’re gonna top each of these
with the other patty if you will.
Guys these are super delicate.
What I might be most nervous for is the flip around.
That might not hold together.
Well, it might.
It might, guys, it might.
Have you noticed with every single stage of this recipe
I am full of doubt?
We’re getting closer.
We’ve got something that resembles a sandwich.
Looks like my foodie friends are gonna have to share
because even in the bottom of this bowl
I don’t even, I think I have one full scoop
so I couldn’t even make a third sandwich.
Hope people aren’t that hungry.
Okay so they’re half way cooked.
I’m gonna give them a flip.
Okay that was scary.
Definitely not a texture that seems
like it’s gonna stay together.
See that one already got a little bunched up on the bottom.
So I gave these a quick flip because like a grilled cheese
you want the cheese to melt all the way through
but you don’t want the bread to burn on one side.
So I think I timed it just right
but I have these over a super low heat.
They’re flipped over on the other side
and they’re sliding apart from each other.
That is definitely not something
that happens with a regular grilled cheese.
I’m gonna get these off the grill
before anything else goes wrong.
Okay guys so here is our cauliflower grilled cheese.
Looks like it’s time to rain down judgment.
Grant ironically your mom’s the one
who sent me this recipe on Facebook once.
She’s made it before.
Oh she has?
Okay you didn’t tell me that before I started this.
(upbeat guitar music)
How did it go for Pam?
I don’t remember.
Okay so guys enjoy a little snack on me.
This is our cauliflower grilled cheese.
Let me know what you think.
I have to admit I’m already judging it.
(upbeat guitar music)
It doesn’t look like a grilled cheese.
But I feel like it looks yummy.
How do I eat it?
In the beginning I was like,
“This is definitely going to be a knife and forker.”
But actually you can pick it up.
(Grant) Obviously it’s gonna be delicious
because there’s cheese all over it.
But it looks like crab cakes which is kind of weird.
Alright cool should we try it?
Yeah go for it, please.
(Grant) It comes together nicely.
(Jeanette) It does.
And I think what probably looks so appetizing
about it is what doesn’t look great
with ooey gooey cheese all over it?
(Kate) I’m gonna not do that.
I’m gonna do, like Grant.
(upbeat rock music)
I got a nice cheese stretch.
Yeah I just got that too.
(Kate) It’s a little wet.
I don’t not like that.
I do feel healthy though.
Like if I took that huge bite of a regular grilled cheese
I feel like your stomach sinks a little bit.
And you’re like, “Oh why did I do that?”
But I still feel like I ate vegetables.
(Jeanette) You’re right.
And that I have some energy.
I’m gonna have some more.
After eating all of this
I don’t feel very healthy anymore.
Now I’ve eaten a whole cauliflower.
I’m slowing down.
You wouldn’t think it would be this filling.
(Jeanette) I know.
You don’t have like a major
grilled cheese thing happening.
(Grant) But it is like a sandwich.
And it is melty cheese and if you’re not eating
broader carbs this is a good substitute.
But if you want a grilled cheese this isn’t it.
Okay, it’s not it.
And I’m gonna say the process of which it took
to make it was 1000 times more difficult
than two slices of bread, few slices of cheese.
This was such a process.
It was the food processor.
It was the griddle.
It was you know mixing it all up.
It was the microwave.
There was a lot of steps to get this to be what it is.
This is like the diva version of grilled cheese.
Very high maintenance.
Like a grilled cheese is a piece of bread
with cheese on it so like once you eliminate
one of those two things it’s kinda not
really a grilled cheese anymore in my opinion.
But I do think this is really good
and its delicious and I would eat it.
I don’t know.
The longer I’m standing in front of it
and the longer we’re eating it,
I just, I’m getting a little more angry at it.
It took so long for this to happen.
If you’re going for the whole gluten free vibe
which I totally dig
I think you should just go for the gluten free bread.
Sorry guys, it’s not a grilled cheese.
It is great but it’s not a grilled cheese.
I think what we’re gonna say is
the first round of this did not work.
You guys saw that kind of disaster when I went to flip it.
We fixed it up a little bit.
We wrung out all of the moisture
and then we got it to work.
Far from a grilled cheese but quite delicious still.
I’m gonna write up this recipe for you guys
so that you can try it.
Please post some photos in the comments.
Let us know how it goes.
You saw all of my trials and tribulations today
I’d love to hear about yours
and if it works out better definitely tell me that as well.
(light rock music)
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Make sure you post with a #jeanettedoesthiswork
(producer) Beautiful, okay.