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).