CAULIFLOWER WAFFLES
Waffles may be a perfect treat for some, but not when you're on a gluten-free diet. So, we've made these ones, with cauliflower as its main ingredient, along with some mozzarella and parmesan. They became some of our favorite salty waffles, especially when topped with some delicious toppings. Like bacon, avocado, even fried egg.
Provided by Vlad Popa
Categories Breakfast & brunch, gluten-free, nut-free, salty, Starters & snacks
Time 30m
Yield 3
Number Of Ingredients 14
Steps:
- Set up your large blender. Add the cauliflower, mozzarella, parmesan, eggs, cornstarch, parmesan, and season with paprika, salt, pepper. Blend everything until smooth.
- Set up your waffle maker and grease its slots with olive oil.
- Pour around a ladle of the mixture in the empty slots.
- Cook the waffles according to the instructions on the package. Repeat the steps and finish the waffles.
- For the first topping, add the diced avocado in a small blender. Add the lemon juice and olive oil, and season with salt, pepper, and chili flakes. Blend until smooth.
- For the second topping, heat a skillet over medium heat and cook the bacon slices until golden and crispy.
- For the third one, heat another skillet over medium heat, grease with a bit of oil, and place a cooking ring in the middle of the pan. Crack an egg inside. Season with salt, pepper, and chili flakes. Cook the egg for 4-5 minutes.
- Top each waffle with one of the toppings.
Nutrition Facts : Calories 453 calories, Protein 24 grams, Fat 31 grams, Carbohydrate 25 grams
CAULIFLOWER WAFFLES
These Cauliflower waffles are a low carb waffle idea that are grain-free, crispy and cheesy - perfect with fried eggs for a new breakfast!
Provided by Yumna Jawad
Categories Breakfast
Time 15m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 143 kcal, Carbohydrate 4 g, Protein 12 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 79 mg, Sodium 366 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
CAULIFLOWER WAFFLES
Steps:
- Preheat your waffle maker while you prepare the mixture.
- Put the cauliflower in a food processor and pulse until it forms a relatively fine rice-like texture.
- Add the eggs, grated/diced mozzarella, parmesan, garlic granules and pepper and pulse until well combined.
- Put half the mixture on the bottom plate of the warm waffle maker and spread out with a spatula. Close and cook for around 6 minutes until a golden brown color. Remove and serve. Cook the remaining mixture for second waffle in the same way. Works well served with a fried egg on top.
Nutrition Facts : Calories 367 kcal, Carbohydrate 7 g, Protein 29 g, Fat 24 g, SaturatedFat 13 g, Cholesterol 230 mg, Sodium 830 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CAULIFLOWER WAFFLES
Make keto Cauliflower Waffles in 10 minutes with 3 ingredients. It's a healthy, low-carb recipe for anyone that wants to eat more veggies.
Provided by Marjory Pilley
Categories Breakfast Main Course Snack
Time 10m
Number Of Ingredients 4
Steps:
- Preheat the waffle maker. Note: The instructions assume you are using a mini waffle maker, like the Dash. See notes if you're using a regular-sized or Belgian waffle maker.
- Stir egg, shredded cheese, and cauliflower rice together in a small bowl. Stir in any seasonings you decided to use too. It will be on the thick side.
- Open the waffle iron and mist it with cooking spray. Transfer about ¼ cup of batter into the bottom. Use a silicone spatula to spread the batter to the edge of the well for a clean edge.Note: this recipe yields 2 to 3 chaffles depending upon the size of the cauliflower crumbles and how thick you spread the batter.
- Allow the chaffle to cook for about 4 minutes or until the steam no longer escapes from the sides of the waffle maker. Remove with silicone tongs.
- Repeat with remaining batter. The chaffles will continue to crisp and firm up for a few minutes after you remove them. Enjoy!
Nutrition Facts : Calories 171 kcal, Carbohydrate 3 g, Protein 11 g, Fat 13 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 113 mg, Sodium 243 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CAULIFLOWER WAFFLES
Not only are these cauliflower waffles from Delish.com super good, they're also low carb.
Categories cauliflower waffles low carb waffles low carb breakfast cauliflower toast healthy breakfast healthy recipe
Time 20m
Yield 1
Number Of Ingredients 27
Steps:
- Preheat your waffle press.
- In a large bowl, mix together cauliflower, cheeses, eggs, cornstarch and paprika until combined. Season with salt and pepper.
- Pour 1 cup batter into a preheated waffle press, and cook for 6 minutes.
- Serve alone or with the toppings of your choice.
SMOKED CAULIFLOWER WITH WAFFLES
Your mind will be blown by this vegetarian twist on a classic soul food combo of Chicken and Waffles, only instead of chicken it's smoked cauliflower. Smoking brings out the best in cauliflower, and the horseradish sauce gives it some bite. You can also use the horseradish sauce on pretty much anything.
Provided by Amanda Cohen
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 23
Steps:
- Waffles: In a large bowl, combine the dry ingredients and whisk to combine. Crack an egg into a second large bowl; break it up slightly with the whisk, then whisk in milk, buttermilk, and canola oil until combined. Use a rubber spatula to gently fold the wet ingredients into the dry ingredients until just combined; do not overmix. (Small lumps will dissolve while the batter rests.) Set aside to rest, 30 minutes.
- Horseradish cream: In a medium saucepan over medium heat, add the heavy cream and horseradish. Bring to a low simmer (do not let it boil!), then reduce heat to low and cook for 30 minutes. Make sure the cream never reaches a boil during this time. After 30 minutes, strain to remove horseradish solids and set aside.
- Smoked cauliflower: Line a heavy-bottomed pot with heavy aluminum foil. (Note: If you can, use an old-it may smell like smoke for a long time.) Spread wet hickory chips evenly along the bottom. Cover the pot, and turn the heat to high. Open your windows, turn off your smoke alarm, and let the chips reach a full smoke-really billowing, not just the first smoke you see. (Think of the difference between a simmer and a full boil.) This should take about 20 minutes. Meanwhile, cut the cauliflower into florets (about 2-3 cups). Out of more aluminum foil, make an insert to place over the hickory chips, and poke holes in it. Place it directly on top of the mature wood chips. Layer the cauliflower evenly on top of the foil, replace the lid, and smoke until the cauliflower is light brown, about 10 minutes.
- Deep-fried cauliflower: In a heavy-bottomed pot, heat oil to 350-375 degrees F. To prepare the batter, pulse corn flakes, granulated onion, granulated garlic, and salt in a food processor for about 10 seconds, just enough to break down the corn flakes. Remove to a bowl and mix by hand to make sure the spices are evenly distributed. Put 2 cups cornstarch into a second bowl. Crack an egg into a third bowl, then add ½ cup cornstarch, the flour, and the buttermilk; whisk until combined.
- Dredge the smoked cauliflower through the three bowls: Start with the cornstarch, then the buttermilk mixture, and end with the corn flake mixture. (For minimal mess, use one hand to do the wet dipping and the other to do the dry dipping.) Set pieces aside as they're dredged. When the oil has reached 350-375 degrees F, place the dredged cauliflower gently into the oil, one floret at a time. Fry until golden brown and the bubbles in the oil begin to die down, 1-2 minutes. Remove to drain on paper towels.
- Waffles and assembly: Heat a waffle iron to medium-high (according to manufacturer instructions). The rested batter will still have lumps in it-that's fine! Ladle enough of the batter onto the bottom to cover. Close the lid and cook until brown and crispy, 1-2 minutes. To plate, pour several spoonfuls of horseradish cream onto a wide bowl or plate; add a waffle and two pieces of cauliflower. Finish with a few more spoonfuls of horseradish cream, and serve immediately.
HAM AND CHEESE CAULIFLOWER WAFFLE
Dust off your waffle iron and put it to use by making a savory cauliflower waffle. Top with cheese sauce and a fried egg for the picky eaters in your life.
Provided by Soup Loving Nicole
Categories Breakfast and Brunch Waffle Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Mix cauliflower, ham, egg, Cheddar cheese, flour, green onions, oil, and pepper together in a large bowl until evenly combined.
- Set waffle iron to the highest heat setting and spray both griddles with nonstick spray. Spoon 1 cup of the cauliflower mixture into the center of the waffle iron. Keep the rest of the batter refrigerated. Close lid and cook for 10 minutes. Gently remove the waffle using a spatula and fork. Cook remaining batter.
Nutrition Facts : Calories 254.1 calories, Carbohydrate 13.1 g, Cholesterol 80.9 mg, Fat 16.1 g, Fiber 3.4 g, Protein 15.2 g, SaturatedFat 5.9 g, Sodium 657.1 mg, Sugar 3.1 g
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