Sa­vory Cauli Waf­fles

Clean Eating - - CLEAN EATING ACADEMY -

SERVES 6. HANDS-ON-TIME: 10 MIN­UTES. TO­TAL TIME: 30 MIN­UTES. 3 large eggs

12 oz (3 cups) pack­aged riced cau­li­flower (NOTE: Find it in the re­frig­er­ated sec­tion of the pro­duce depart­ment. Avoid frozen for this use.) 1∕2 cup whole-wheat flour 1 tsp each mild smoked pa­prika and bak­ing pow­der 1∕2 tsp each sea salt and ground black pep­per 1∕2 cup shred­ded ex­tra-sharp Ched­dar cheese 1. In a large bowl, beat eggs.

2. Mix in riced cau­li­flower, flour, pa­prika, bak­ing pow­der, salt and pep­per to form a thick bat­ter. Gen­tly stir in cheese. (MAKE AHEAD: Make bat­ter up to 12 hours in ad­vance; cover and store in the re­frig­er­a­tor.)

3. Heat a waf­fle iron on high ac­cord­ing to a man­u­fac­turer’s in­struc­tions. Gen­er­ously coat the iron’s plates with cook­ing spray.

4. Add ½ cup bat­ter into cen­ter of plate and close iron. Cook un­til browned and set, about 3 min­utes. Re­peat wth re­main­ing bat­ter, misting with cook­ing spray be­tween waf­fles.

TIP: We used a square waf­fle iron, but you can use any size or shape. Pour the bat­ter into the cen­ter, and it will spread. How­ever, avoid us­ing a waf­fle maker with very deep pock­ets for this recipe.

PER SERV­ING (1 waf­fle): Calo­ries: 132, To­tal Fat: 7 g, Sat. Fat: 3 g, Mo­noun­sat­u­rated Fat: 2 g, Polyun­sat­u­rated Fat: 1 g, Carbs: 11 g, Fiber: 3 g, Sug­ars: 1.5 g, Pro­tein: 8 g, Sodium: 349 mg, Choles­terol: 102 mg

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