I’ll be the first to admit, I wasn’t sure if these cauliflower waffles would be any good but I was so pleasantly surprised. Only 5 ingredients and quick to make, they make a tasty, low carb and gluten free any-time snack/ light meal.
This post is sponsored in conjunction with #BrunchWeek. Thanks to the sponsor companies who provided product samples; opinions remain my own.
Cooking with cauliflower
It’s been about a year since I first started experimenting with cauliflower a bit more, when I made my cauliflower risotto. I know it has become a bit of a trend, but to me it always seemed like one of those substitutes that wasn’t as good as the real thing.
I know it is great for many people who need to avoid gluten or look for low carb options, but I wasn’t sure it could pass in the flavor department. Like tofu, cauliflower to me needs a lot of help to taste of much.
However, despite or maybe because of my skepticism, I’ve really enjoyed some of the things I’ve made. My risotto is fresh, light and tasty, and so much quicker than a rice-based one. The cauliflower steaks took on a lovely buttery rich flavor and worked so well with the salsa verde.
I decided I needed to try a little more (like the cauliflower recipes I found). Somehow or other I got to waffles, and I’m so glad I did. Since we’re talking brunch ideas this week for BrunchWeek (see more below, there’s a great giveaway too!), it was the perfect time to share.
While they’re not as popular as some other breakfasts like banana oatmeal and individual Dutch baby pancakes, we do have waffles now and then. More commonly they are sweeter, like blueberry granola waffles, but I have tried a savory take with my corn waffles. These, however, might just have become my new savory favorite.
See how easy these cauliflower waffles are to make in this short video:
These waffles are so easy as you simply whizz everything together in a food processor before cooking in a waffle iron. They take a little longer than a regular waffle, but it’s still only 6 minutes so the whole thing is ready in little more than 10 minutes. While it’s cooking, you can fry an egg to go on top which I highly recommend.
How to serve cauliflower waffles
There’s a lot about these cauliflower waffles, particularly with the egg, that screams breakfast, but to be honest they’d be great any time of day. Add more toppings, put things like meat, veggies or salad on the side and make a meal of them. They’re light, cheesy and oh so tasty, you’ll be making them again soon.
Enjoy brunch-type dishes that work any time? Try these as well!
- Baked eggs with mushrooms and asparagus
- Shakshuka with meat
- Breakfast salad
- Plus there are many more tasty brunch and breakfast recipes in the archives.
- 2 cups cauliflower florets 215g, eg Cal-Organic
- 2 eggs eg Eggland's Best
- 4 oz mozzarella 115g, grated/diced
- 1/2 cup grated parmesan 15g
- 1/4 tsp garlic granules
- 1/4 tsp pepper
- 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.
Welcome to #BrunchWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever! Thirty eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts! (Note giveaway now closed)
Take a look at what the #BrunchWeek Bloggers are creating today!
Cà Phê Trứng (Vietnamese Egg Coffee) from Tara’s Multicultural Table.
Cold Brew with Hazelnut Simple Syrup from The Barbee Housewife.
Hazelnut Milk Punch from Culinary Adventures with Camilla.
Irish Coffee from My Catholic Kitchen.
Strawberry Frosé from Love and Confections.
Everything Bagel Dip from Rants From My Crazy Kitchen.
Bacon, Asparagus and Spinach Frittata from Eat Move Make.
Cauliflower Waffles from Caroline’s Cooking (you’re here!)
Cheesy Hashbrown Casserole from Karen’s Kitchen Stories.
Deviled Eggs with Capers, Cucumber and Red Onion from Family Around the Table.
Farmers Casserole from A Day in the Life on the Farm.
Ham & Artichoke Strata from The Chef Next Door.
Bacon and Cheese Twists from Big Bear’s Wife.
Caramel Apple Dutch Baby from The Bitter Side of Sweet.
Carrot Cake Muffins from A Kitchen Hoor’s Adventures.
Chocolate Chip Pecan Cinnamon Rolls from Pass the Sushi.
Coconut Cream Pie Donuts from 4 Sons ‘R’ Us.
Danish Twists with Cream Cheese Filling from That Skinny Chick Can Bake.
French Toast Muffin Bites from Daily Dish Recipes
Make Ahead Mocha Granola from Wholistic Woman.
Snickerdoodle Pancakes from Mildly Meandering.
Toasted Coconut Granola from Cooking With Carlee.
Antipasto Pizza from Strawberry Blondie Kitchen
Asparagus & Crab Cake Benedict from The Crumby Kitchen
Breakfast Pizza from Hezzi-D’s Books and Cooks.
Corned Beef Hash Benedict from Sweet Beginnings.
Mini Breakfast Pot Pies from Forking Up.
Prosciutto Wrapped Pineapple Spears from Kudos Kitchen by Renee.
Refrigerator Pickled Asparagus from Shockingly Delicious.
Brown Sugar Cinnamon Coffeecake from It Bakes Me Happy.
Chocolate Coffee Maple Cupcakes from The PinterTest Kitchen.
Remember to pin for later!