I love cauliflower. I went low carb about 6 months ago, but I had already long loved this versatile veggie.
I have pureed it, mashed it, used it for pizza crust, as a thickener for soup, as a soup itself, and more.
And now I have another excuse to use my waffle maker! Things I have made in my waffle maker besides actual waffles:
- Waffle-shaped brownies
- Waffle-shaped chocolate chip cookies
- Hash browns
- Grilled cheese and other sandwiches (as a panini press)
And more! Waffle makers are just small griddles, they have plenty of uses! And now, for cauliflower waffles.
I wondered if this would work, and it really did. They crisped up a bit in cooling, and next time I will make thinner ones so that they crisp up a little more, but they were very versatile!
Day 1: I put a bit of tomato sauce, cheese, and pepperoni on one and warmed it in the microwave for 30 seconds and had a personal pan pizza for lunch!
Day 2: I did 2 sunny-side-up eggs and some bacon, and ate it all on top of the waffle, which soaked up all the gooey egg yolk and was very good!
Day 3: Wanted to see if it worked, I warmed it up, put butter and syrup on it, and ate it as a waffle. It was delicious!
This is a really simple recipe and you likely already have all of the ingredients.
As a note, many similar recipes (this is basically the exact recipe for larger baked cauliflower pizza crust, too, except those take longer, is flipped over halfway through, and require more dishes) tell you to steam and then squeeze out/drain the cauliflower before using it in the recipe. I do NOT. I use my cauliflower bits raw and they cook in the waffle maker/oven. I have had good results and just don’t like having to squeeze all that water out and waste towels. You could do it that way, but this recipe does not require it.
- 1 medium-sized head of cauliflower
- 2 large eggs
- 1 cup of shredded cheese (I used mozzarella)
- 2–3 tablespoons of grated Parmesan cheese
- salt, pepper, garlic, + any other spices to taste
- Throw the head of raw cauliflower into a food processor and pulse. You want it to be about rice-sized. (Pro Tip: In order to save dishes, I did the rest of this in the food processor bowl after removing the blade)
- In a bowl, mix ALL ingredients. I did more on the savory side with salt, pepper, garlic and onion powders, Italian seasoning, and coriander. Use a fork to break the egg yolks and mix. It will not be a soaking wet mixture.
- Plug in and warm up your waffle maker. When it’s ready, spoon the mixture evenly on the waffle iron and use your utensil to even it out and spread it right to the edges.
- Let it cook! It took about 5–7 minutes for me, and I did open it and check on it several times. It will be done when it is cooked all the way through, has the grill marks browned into it, and you can lift the whole thing with a spatula.
- When it’s done, transfer it to a paper towel for cooling, so it can soak up any residual moisture.
That’s it! It’s a super easy recipe, but it holds so many possibilities! I bet kids would love it as personal pan pizzas and adding their own toppings, personally I am going to try an eggs benedict on it because I loved the egg yolk from making it with sunny-side-up eggs.
I made 3 fairly thick large waffles, and had I made them a bit thinner, they would have been crispier, plus it would have given me 4 total. Next time! I kept them in the fridge for several days, and while they softened a bit in the fridge, they held up well and still tasted great.
Would you eat these? What do you think?