Savory Cauli Waffles
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