CAULIFLOWER AND CHEESE WAFFLES

By AnnieMro

These are ideal for a quick supper, unexpected luncheon guests and even a cocktail party nibble (cut into small portions). Top with anything you like, including creamed chicken, sauteed mushrooms, chipped beef or tomato sauce.
The recipe doubles easily; the batter can be used for pancakes as well.
Adapted from “Greene on Greens and Grains,” by Bert Greene (Black Dog & Leventhal Pub, 1984).

Ingredients

• 3/4 cup cooked, coarsely chopped cauliflower florets
• 1 large egg, plus 1 large egg white
• 1 cup regular or low-fat milk
• 1/4 cup heavy cream
• 3/4 cup flour
• 1 tsp baking powder
• 2 tbsp unsalted butter, melted
• 1/2 cup grated mild cheddar cheese
• 2 tbsp grated Parmigiano-Reggiano cheese

Preparation

Step 1

1. Preheat the oven to 250 degrees. Preheat a waffle iron according to the manufacturer’s directions.
2. Meanwhile, combine the cauliflower, whole egg, milk and cream in a blender or food processor. Puree until smooth. Transfer to a mixing bowl.
3. Sift the flour and baking powder together on a sheet of wax paper, then stir those dry ingredients into the cauliflower mixture to form a smooth batter. Fold in the melted butter and both cheeses.
4. Beat the remaining egg white in a clean bowl until stiff peaks form, then gently fold it into the batter; it’s okay to leave some streaks or pea-size pockets of white.
5. Cook in the heated waffle iron according to the manufacturer’s directions, until the waffle is set and lightly browned. Transfer to the oven to keep warm while you use the remaining batter.
6. Serve with your choice of sauce or topping.
serves 5 or 6 (makes 7-inch waffles)

Nutrition | Per serving (based on 6): 200 calories, 8 g protein, 15 g carbohydrates, 12 g fat, 7 g saturated fat, 65 mg cholesterol, 130 mg sodium, 0 g dietary fibre, 3 g sugar