CAULIFLOWER WAFFLES
Make keto Cauliflower Waffles in 10 minutes with 3 ingredients. It's a healthy, low-carb recipe for anyone that wants to eat more veggies.
Provided by Marjory Pilley
Categories Breakfast Main Course Snack
Time 10m
Number Of Ingredients 4
Steps:
- Preheat the waffle maker. Note: The instructions assume you are using a mini waffle maker, like the Dash. See notes if you're using a regular-sized or Belgian waffle maker.
- Stir egg, shredded cheese, and cauliflower rice together in a small bowl. Stir in any seasonings you decided to use too. It will be on the thick side.
- Open the waffle iron and mist it with cooking spray. Transfer about ¼ cup of batter into the bottom. Use a silicone spatula to spread the batter to the edge of the well for a clean edge.Note: this recipe yields 2 to 3 chaffles depending upon the size of the cauliflower crumbles and how thick you spread the batter.
- Allow the chaffle to cook for about 4 minutes or until the steam no longer escapes from the sides of the waffle maker. Remove with silicone tongs.
- Repeat with remaining batter. The chaffles will continue to crisp and firm up for a few minutes after you remove them. Enjoy!
Nutrition Facts : Calories 171 kcal, Carbohydrate 3 g, Protein 11 g, Fat 13 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 113 mg, Sodium 243 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CAULIFLOWER WAFFLES
Not only are these cauliflower waffles from Delish.com super good, they're also low carb.
Categories cauliflower waffles low carb waffles low carb breakfast cauliflower toast healthy breakfast healthy recipe
Time 20m
Yield 1
Number Of Ingredients 27
Steps:
- Preheat your waffle press.
- In a large bowl, mix together cauliflower, cheeses, eggs, cornstarch and paprika until combined. Season with salt and pepper.
- Pour 1 cup batter into a preheated waffle press, and cook for 6 minutes.
- Serve alone or with the toppings of your choice.
SMOKED CAULIFLOWER WITH WAFFLES
Your mind will be blown by this vegetarian twist on a classic soul food combo of Chicken and Waffles, only instead of chicken it's smoked cauliflower. Smoking brings out the best in cauliflower, and the horseradish sauce gives it some bite. You can also use the horseradish sauce on pretty much anything.
Provided by Amanda Cohen
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 23
Steps:
- Waffles: In a large bowl, combine the dry ingredients and whisk to combine. Crack an egg into a second large bowl; break it up slightly with the whisk, then whisk in milk, buttermilk, and canola oil until combined. Use a rubber spatula to gently fold the wet ingredients into the dry ingredients until just combined; do not overmix. (Small lumps will dissolve while the batter rests.) Set aside to rest, 30 minutes.
- Horseradish cream: In a medium saucepan over medium heat, add the heavy cream and horseradish. Bring to a low simmer (do not let it boil!), then reduce heat to low and cook for 30 minutes. Make sure the cream never reaches a boil during this time. After 30 minutes, strain to remove horseradish solids and set aside.
- Smoked cauliflower: Line a heavy-bottomed pot with heavy aluminum foil. (Note: If you can, use an old-it may smell like smoke for a long time.) Spread wet hickory chips evenly along the bottom. Cover the pot, and turn the heat to high. Open your windows, turn off your smoke alarm, and let the chips reach a full smoke-really billowing, not just the first smoke you see. (Think of the difference between a simmer and a full boil.) This should take about 20 minutes. Meanwhile, cut the cauliflower into florets (about 2-3 cups). Out of more aluminum foil, make an insert to place over the hickory chips, and poke holes in it. Place it directly on top of the mature wood chips. Layer the cauliflower evenly on top of the foil, replace the lid, and smoke until the cauliflower is light brown, about 10 minutes.
- Deep-fried cauliflower: In a heavy-bottomed pot, heat oil to 350-375 degrees F. To prepare the batter, pulse corn flakes, granulated onion, granulated garlic, and salt in a food processor for about 10 seconds, just enough to break down the corn flakes. Remove to a bowl and mix by hand to make sure the spices are evenly distributed. Put 2 cups cornstarch into a second bowl. Crack an egg into a third bowl, then add ½ cup cornstarch, the flour, and the buttermilk; whisk until combined.
- Dredge the smoked cauliflower through the three bowls: Start with the cornstarch, then the buttermilk mixture, and end with the corn flake mixture. (For minimal mess, use one hand to do the wet dipping and the other to do the dry dipping.) Set pieces aside as they're dredged. When the oil has reached 350-375 degrees F, place the dredged cauliflower gently into the oil, one floret at a time. Fry until golden brown and the bubbles in the oil begin to die down, 1-2 minutes. Remove to drain on paper towels.
- Waffles and assembly: Heat a waffle iron to medium-high (according to manufacturer instructions). The rested batter will still have lumps in it-that's fine! Ladle enough of the batter onto the bottom to cover. Close the lid and cook until brown and crispy, 1-2 minutes. To plate, pour several spoonfuls of horseradish cream onto a wide bowl or plate; add a waffle and two pieces of cauliflower. Finish with a few more spoonfuls of horseradish cream, and serve immediately.
SMOKY CAULIFLOWER
The smoked Spanish paprika gives a simple side of roasted cauliflower extra depth. This is definitely a favorite. -Juliette Mulholland, Corvallis, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place cauliflower in a large bowl. Combine the oil, paprika and salt. Drizzle over cauliflower; toss to coat. Transfer to a 15x10x1-in. baking pan. Bake, uncovered, at 450° for 10 minutes., Stir in garlic. Bake 10-15 minutes longer or until cauliflower is tender and lightly browned, stirring occasionally. Sprinkle with parsley.
Nutrition Facts : Calories 58 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 254mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
WHOLE SMOKED CAULIFLOWER
Smoking cauliflower absorbs just the right amount of smoke that complements your meat without overpowering. This works well with beef, pork, and chicken and the sauce ties it all together. Serve with a dinner salad and you won't even miss the potato.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Cauliflower
Time 2h5m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an outdoor smoker to 250 degrees F (120 degrees C). Add hickory and apple wood chips according to manufacturer's instructions.
- Rub cauliflower head with olive oil and season with seasoned salt and pepper.
- Place on the rack of the preheated smoker and smoke until tender, about 2 hours.
- Whisk mayonnaise and barbeque sauce together in a small bowl until smooth.
- Transfer cauliflower to a serving dish. Drizzle mayo mixture over top before serving.
Nutrition Facts : Calories 59.1 calories, Carbohydrate 6.9 g, Cholesterol 0.7 mg, Fat 3.2 g, Fiber 2.9 g, Protein 2.3 g, SaturatedFat 0.5 g, Sodium 123.1 mg, Sugar 3.3 g
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