Cauliflower Waffles

These crispy, cheesy waffles are made with cauliflower. They are fun and easy and can be eaten for any meal.

Cauliflower prices have finally dropped so of course I went out and bought four big ones, allowing me to experiment with more creations, like these waffles! They don’t taste like yeast waffles. They are more like cauliflower hash, shaped like waffles and cooked until crisp in a waffle iron. If you’ve tried my cauliflower tots, they have a similar flavor and texture.

These cheesy cauliflower waffles are so flavorful, that you can easily eat them on their own. You can also serve them with eggs and bacon for a breakfast dish, top them with something for an appetizer, make mini sandwiches for lunch, etc. The possibilities are endless. I haven’t done any of those things because I couldn’t stop eating them. But ideally, I’d love to make a brunch dish with them. Maybe as a base for eggs benedict?

 

 

 

Cauliflower Waffles

 

Ingredients:

  • 3 cups raw cauliflower crumbs (cauliflower florets should be placed in food processor and pulsed a few times until they resemble course crumbs)
  • 2 cups Italian seasoned panko bread crumbs (make sure you used seasoned, otherwise you’ll need to add other flavoring to these)
  • 1 cup shredded cheddar cheese
  • 2 eggs

Directions:

1. Add the cauliflower, breadcrumbs, cheese and eggs into a large mixing bowl. Mix with a large spoon until everything is evenly combined.

2. Heat your Belgium waffle iron and grease it (both top and bottom grids).

3. Scoop out 1/4 cup of cauliflower mixture. You can be slightly under, but don’t go over more than 1/4 as it will be too much and it will overlap with the other waffle iron sections. Compact the cauliflower mash a few times between your palms before forming a ball. You need to compact it first, otherwise the mix will become loose while cooking and will be hard to remove off the iron. Place ball into the middle of one of the four sections. Repeat and form three more balls and place into the other three sections.

4. Lower the top iron down, but do not press it down. The natural weight should be enough. If you press down, the pressure will thin out your waffles too much and cause your waffles to have loose crumbs which will lead to them falling apart.

5. Cook cauliflower waffles until they are a crispy, dark golden brown. Avoid opening the waffle iron too early to check on them. You will need to cook the waffles longer than when the light indicates they are done, so wait at least for the light before checking on your waffles. Carefully remove finished waffles and repeat again until all your cauliflower batter is used up.

 



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