Cauliflower Waffles
User Reviews
5
Cauliflower Waffles
Description
The Cauliflower Waffles recipe uses grated cauliflower mixed with shredded mozzarella cheese, eggs, almond flour, and a blend of seasonings to create a batter that crisps up nicely in a waffle iron. Cooking the waffles on medium heat for 8 to 10 minutes yields a golden crust with a tender interior that holds its shape well. The added spices like paprika and oregano contribute gentle savory notes, complementing the mild cauliflower and cheese base.
Serving these waffles with a fried egg and chopped parsley adds both protein and freshness, making it suitable for breakfast or brunch. The texture balances crispy edges with a soft center, offering an interesting twist on traditional waffles while incorporating vegetables.
Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days. The batter can be made ahead and frozen for up to 3 months; thaw it overnight in the fridge before cooking. Using a nonstick spray on the waffle iron helps prevent sticking and eases removal.
Ingredients
- ½ cauliflower head
- 2 cups mozzarella cheese shredded
- 2 egg
- 2 tablespoons almond flour
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- egg for serving, fried
- parsley for serving, chopped
Instructions
- Preheat the waffle iron on medium heat (about 325°F) and coat with nonstick spray.
- Cut the florets from the cauliflower and transfer to a food processor. Pulse until the cauliflower is minced and looks almost like rice or couscous.
- Transfer the cauliflower to a bowl, then add the cheese, eggs, almond flour, paprika, onion powder, oregano, salt and pepper. Mix together until well-blended.
- Spray the waffle maker with non-stick spray and add about ½ cup of the cauliflower mixture to the pre-heated waffle iron per serving. Cook for 8-10 minutes, until golden brown brown and crisp.
- Remove the cauliflower waffle from the waffle iron and rest for a minute on a wire rack.
- Serve with fried eggs and chopped parsley, if desired.
Notes
- Store leftover waffles in an airtight container for up to 3-4 days in the fridge.
- The batter can be prepared in advance and frozen for up to 3 months; thaw thoroughly before cooking.
- Coat the waffle iron with nonstick spray to prevent sticking and ensure even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6waffles
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 4g | 1% |
| Protein | 12g | 24% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 79mg | 26% |
| Sodium | 366mg | 15% |
| Potassium | 204mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 346IU | 7% |
| Vitamin C | 23mg | 26% |
| Calcium | 322mg | 32% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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