Cauliflower-based cheese waffles?
Cheese waffles are a great low-carb breakfast meal. These cheese waffles were cooked with cauliflower, egg, mozzarella, Parmesan cheese, and a variety of fresh herbs.
The cauliflower provides a solid structure and a nice bite to the cheese waffles. Cauliflower also contains all of the vital vitamins and minerals. The savory cheese flavor of the cheese waffles is wonderful. The cauliflower is scarcely discernible.
With an omelet or scrambled eggs, the cheese waffles can be eaten for breakfast or lunch. When you're in the mood for something savory, they're also great as a snack.
If you don't have a waffle iron, the batter can also be used to make savory pancakes. Refrigerate the cheese wafers in a tightly sealed container for 1-2 days. Cold, the cheese waffles are also delicious. You can also take them with you to work or school for lunch. I hope you enjoy it! If you have any questions about the recipe or the ingredients, please leave a comment.
100 g cauliflower, finely ground
110 g grated mozzarella cheese, finely ground
35 gr grated Parmesan cheese
2 medium eggs
1 tbsp chives
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
Method of preparation
In a large mixing bowl, combine all of the ingredients. The waffle iron should then be heated. In the waffle iron, pour 1/4 cup of the batter. Waffles should be baked for 4 to 6 minutes.
Allow the waffles to bake for another 6 minutes if they are still stuck to the iron after 6 minutes. Repeat until you've made four waffles. Allow the waffles to cool on a plate and store the waffles that you will not eat in the refrigerator.
Serving Size: 1 Wafer
Preparation time: 10
Cooking time: 18
Total time: 28 minutes
Servings: 4 waffles
Category: Lunch, Breakfast
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