Cauliflower Waffles

 

I was out of ideas for dinner recently, and I remembered how “breakfast for dinner” is always fun. Of course, I’m still trying to eat low-carb and trying to put vegetables on the plate. Enter these savory cauliflower waffles! The recipe below is for the waffles themselves; I topped them with fried eggs, but the original recipe also suggests topping them avocado toast-style or BLT-style, either of which would be good! I got a total of 8 waffles out of this, but they could have stood a bit more batter each, so 6 waffles would also be a reasonable yield. It is also very much worth noting that they did not stick to the (greased) waffle iron like I had feared. 

[Also, if you end up with leftover riced cauliflower that you don’t know how to use: make a smoothie! Because cauliflower is white, you don’t have to hide it like kale, for example, and it is relatively tasteless when raw. Try 2 cups of frozen strawberries (or mixed berries), 1 cup of orange juice, 1 cup of frozen riced cauliflower, and 1 banana. The smoothie was bright pink, and the cauliflower was absolutely undetectable! Of course, the point is almost moot if your kids, like mine, don’t like smoothies in the first place.] 

For the waffles 

3 cups cauliflower, grated (I used 3 cups riced cauliflower, which I realize is more) 

3 cups shredded lactose-free mozzarella 

½ cup grated lactose-free parmesan 

3 large eggs 

¼ cup cornstarch 

1 tsp. paprika 

kosher salt and freshly ground black pepper, to taste 

Preheat your waffle iron. 

In a large bowl, mix together cauliflower, cheeses, eggs, cornstarch and paprika until combined. Season with salt and pepper. 

Lightly spray preheated waffle iron with oil. Pour in a serving of batter (this will depend on the size of your waffle iron, but should be between ¼ cup and ½ cup), and cook for 6 minutes or until it has mostly stopped steaming. 

Serve alone or with the toppings of your choice (see note above).