Every now and again, I see recipes in magazines that look just crazy enough to work. This is one of those recipes.
Maybe savory waffles don’t appeal. Just think of these as a delicious vegetarian meal in a fun waffle shape. Because they really are delicious.
I made one ugly one and took a bite of it to see if it was worth finishing the batches. I ate that one and also the pretty one in the pictures, and I can’t make them again.
I don’t have a lot to say about these, except that they have to be good for you, because they’re in Clean Eating Magazine. Right?
(Make them anyway. They’re amazing.)
Savory Cauli Waffles
Serves 4-6 (depending on the size of the waffles)
Ingredients
3 large eggs
12 oz. packaged riced cauliflower (not frozen)
1/2 cup flour
1 tsp. paprika
1 tsp. baking powder
1 tsp. sea salt
1 tsp. black pepper
1 cup shredded extra-sharp Cheddar cheese
Sour cream (optional)
Green onions, chopped (optional)
Hot sauce (optional)
Heat waffle iron on high heat.
Beat eggs in a large bowl. Mix in cauliflower, flour, paprika, baking powder, salt, and pepper to form a thick batter. Stir in cheese. (This stuff is weird-looking, and not at all like a batter, but just go with it.)
Coat the waffle iron with cooking spray (or olive oil if you’re like me and you’re certain you have cooking spray, but you don’t.)
This next bit depends on how big your waffle iron is. The first waffle I made, I followed the 1/2 cup directions and it made an ugly (delicious) waffle that didn’t go to the ends of the waffle maker. For later waffles, I did a whole cup of batter, and it filled the iron and was awesome. So I’m going to say a cup, but judge it for yourself based on your waffle iron.
Add 1/2 cup – 1 cup of batter to the center of your waffle iron and close the iron. Cook until browned and set, about 3 minutes. Repeat with remaining batter, misting with cooking spray (or rubbing with olive oil) between waffles.
Top with sour cream, green onion, and hot sauce as desired.
