Original Post: Feb 23, 2013
There are many food themed parties on Facebook each week. Today, The Breakfast Club – Ordinary People Who Love Extraordinary Food shared a recipe for Hashbrowns made in a waffle iron at a potato themed party hosted by Chicago Foodie Sisters. This kind of creativity makes my mind swirl with the possibilities! I was so excited to use this concept to create my own version of a veggie waffle.
You may recall that I got an unusually large cauliflower this week. I decided it would be my first test for my veggie waffles. So here you are!
Roasted Cauliflower Waffles
3 cups roasted cauliflower, chopped up into very teeny tiny pieces
1/4 cup flour
1/2 cup shredded cheese (I used mozzarella)
2 cloves garlic, crushed
A dash of cayenne pepper
1/4 cup half and half or milk
1. Roast the cauliflower for 30 minutes at 400. Toss every 15 minutes to prevent burning.
2. Let it cool for a few minutes and chop it up. Chop, chop, chop, chop, chop! Make the pieces very tiny!
3. Stir in the rest of the ingredients.
4. Spray your waffle iron very well with cooking spray and heat.
5. Add enough of the cauliflower so you fill the little waffle compartment with about a half inch thickness of the mixture.
6. Close the waffle iron and cook for about 10 minutes until golden brown.
7. Remove carefully. You may actually have to dump the cauliflower out of the waffle iron.
I think roasting the cauliflower was a critical first step. It really took the edge off the sometimes powerful cauliflower flavor. The cayenne gave it some zippiness and really, who doesn’t like some crispy mozzarella?
I would eat these with breakfast. You could even add egg to them and make a bit of a waffle iron cauliflower frittata.
You can use any veggie you like with a fairly decent water content. Think about shredded potatoes. That’s what you’re trying to mimic. I think these would be great with zucchini, sweet potatoes, maybe even parsnips!
Try them out and let me know what you think!