Cauliflower Crust Mortadella and Cheese Panini with Sriracha Avocado Mayo

Cauliflower Crust Mortadella and Cheese Panini with Sriracha Avocado Mayo

Ingredients

Makes 4 panini

Cauliflower crust “bread” slices

1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)

1 free-range organic egg, lightly beaten

½ cup / 1.7 oz / 50 gr shredded mozzarella cheese

½ teaspoon fine grain sea salt

¼ teaspoon ground black pepper

Sriracha Avocado Mayo

½ avocado, peeled and pitted

1 tablespoon Sriracha (make your own Sriracha with this recipe)

4 tablespoons mayo (make your own paleo mayo with this recipe)

Juice of ½ lime

¼ teaspoon fine grain sea salt

Ground black pepper to taste

Filling

½ lb / 226 gr thinly sliced mortadella

4 slices sharp cheddar cheese

Directions

Cauliflower crust “bread” slices

Preheat oven to 450°F (220°C) and place a rack in the middle. Line a baking sheet with parchment paper and grease it with olive oil. Set aside.

In a food processor rice the cauliflower (it should be evenly chopped but not completely pulverized.)

Transfer the cauliflower rice (about 3 cups) to a microwave-safe dish and microwave on high for 8 minutes, until cooked.

Place the cauliflower rice in a dish cloth (a cheesecloth or a tea towel) and twist it to squeeze as much moisture as you can (be careful, the cauli rice is thermonuclear hot.)

This is very important. The cauliflower rice needs to be dry, otherwise you’ll end up with a mushy dough, impossible to use as slices of bread (I usually squeeze out over a cup of liquid.)

Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, salt and pepper and mix well.

Spread cauliflower mixture onto a lined baking sheet and shape into 4 squares.

Place in the oven and bake for 16 minutes, until golden.

Remove from the oven and let slices cool 10 minutes before peeling them off the parchment paper (be careful not to break them though!)

Sriracha avocado mayo

In a bowl mash the avocado until smooth. Add mayo, Sriracha, lime juice, salt and pepper and stir to combine. Taste and adjust seasoning if needed. Set aside.

Assemble panini

Heat and grease a pan (preferably non-stick) or griddle with oil over medium heat.

Arrange 2 slices of cauliflower bread on a work surface and spread with avocado Sriracha mayo. Layer the mortadella and cheddar cheese. Spread a bit more of avocado Sriracha mayo and close the panini with the remaining slices of cauliflower bread.

Set them on the preheated pan (or griddle), turn the heat down a notch and cook until golden brown, about 2 to 3 minutes.

Gently flip and cook until golden brown on the other side, about 2 to 3 minutes.

Cut the panini in half with a sharp knife and serve while hot and gooey.