Cauli-tain Griddle Sandwiches

I thought I had gotten all the plantain craze out of me, but I was soooooo wrong.  I wanted to make a better plantain bread that was heartier than my sope recipe and could handle a whole lot of sandwich punch per bite.  Once you try these you will understand what that means!

This is a great treat for an after school snack, an appetizer, a side to along with a salad, etc.  You can fill the center with whatever you want.  Don’t think you have to fill it with what I chose.  Get creative and have fun!  Let your kitchen be your playground.


  • 2 large plantains. (Not too ripe.  Still a little green.)
  • 1 cup frozen cauliflower rice
  • 1/3 cup avocado oil
  • 1/3 cup nut flour (I made a combo of cashew hazelnut flour.  Almond flour would work just fine too.)
  • 1 tsp of 21 Salute seasoning from Trader Joe’s and 2 tsp of Everyday seasonings from Trader Joe’s.
  • 2.5 tbsp of golden flax meal
  • 1 splash of water
  • a handful of fresh basil



Put all of your ingredients in a food processor or blender and blend until everything is evenly blended.

On a cookie sheet covered in parchment paper, pour out contents.  Spread evenly with a spatula.  Press your basil into the batter.  Bake for about 18-20 mins on 350.

Once it has come out of the oven, cut the bread evenly into squares.  We are now approaching the fun part!


Build your sandwich.  This has cashew cheese, spinach and turkey bacon.

If you have a grill pan you will have beautiful grill marks on your sandwich.  Make sure to spray your pan or put a little oil in the pan.  Flip your sandwich so that it cooks on each side.



I had to stop myself from eating the whole plate!


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