The Everyday Chef: Breakfast & Lunch Cauliflower Waffles You Can Top with Just About Anything
Andrew Dole, RDN, CEC
Everyday Chef, Fruits & Veggies—More Matters
These cauliflower waffles are just fun and pretty much guilt free. The idea developed while I was looking for ways to increase vegetables at meals other than dinner. Focusing on breakfasts and quick lunches that didn’t involve a salad, I went for something that could be topped with just about anything and came up with waffles that use flax meal instead of flour.
I did say “pretty much guilt free.” That’s because you can top these yummy waffles with just about anything – savory or sweet. So feel free to pick and choose! In the video, I did a bacon avocado waffle (but feel free to choose a leaner meat) then another with sliced bananas and almond butter. Here are some other combos to try …
- Hummus & Cucumber
- Peanut Butter & Apple slices
- Smoked Salmon w/ Honey Mustard & Goat Cheese
- Scrambled Egg & Green Chile
Cauliflower Waffles Recipe
- 1 head – Cauliflower, raw
- 4 eggs, large
- 2 oz – Monterey Jack Cheese
- 1/2 cup – Brown Flax Meal
- 1 tsp – Baking Powder
- 1/4 tsp – Coarse Kosher Salt
Break cauliflower into florets.
Cut large stems into smaller pieces.
Combine cauliflower, eggs, flax, salt, and baking powder in food processor.
Process until florets are broken and a batter is created.
Add cheese and pulse to mix.
Spray waffle iron. Test cook one waffle on med/high setting to make sure interior cooks but exterior does not burn.
Let waffles cool slightly and release steam before eating.
Calories: 116 kcal, Protein: 8.6 g, Carbs: 6 g, Total Fat: 7.6 g
Sat Fat: 2.3 g, Cholesterol: 107 mg, Sodium: 290 mg, Fiber: 4.2 g
Photo Credit: Andrew Dole