I love cooked cauliflower. My husband does not.
Unfortunately for him, I often subject -- torture, he'd argue -- him to new preparations in hopes of finding a cooked cauliflower dish we both love.
This recipe was not it.
The first step to enjoying this recipe is to let go of the idea that waffles have to be sweet. Here cooked cauliflower is combined with cheddar and parmesan cheeses in a waffle.
Savory waffles with vegetables clandestinely mixed in are a great way to get more nutrients into picky eaters. Especially if those picky eaters -- unlike my husband -- can't identify the flavor of cooked cauliflower.
To his credit, he ate a whole waffle. Never mind that it was drowned in copious amounts of salsa and green onion. And when asked how I could improve them for next time -- I'm thinking he'll suggest more cheese, some garlic or spices -- he says to leave the cauliflower out.
I thought they were delicious and plan to make them again.
Serve the waffles topped with any savory topping you like -- chili, chipped beef or hamburger gravy, sauteed mushrooms or roasted vegetables -- but they're especially good with tomato sauce or salsa.
Cauliflower and Cheese Waffles
1 heaping cup coarsely chopped cooked cauliflower (from frozen is fine)
1 egg PLUS 1 egg white, divided use
1 cup milk (I used 2 percent)
1/4 cup heavy cream
1 cup all-purpose flour
1 teaspoon baking powder
2 tablespoons butter, melted
3/4 cup grated cheddar cheese
2 tablespoons grated Parmigiano-Reggiano cheese
Salt and ground black pepper
Heat oven to 200 to 250 degrees.
Heat a waffle iron according to the manufacturer's directions.
Meanwhile, combine the cauliflower, whole egg, milk and cream in a blender or food processor. Puree until smooth. Transfer to a mixing bowl.
Sift the flour and baking powder together then stir into the cauliflower mixture to form a smooth batter. Stir in the melted butter and both cheeses. Season with salt and pepper.
Beat the remaining egg white in a clean bowl until stiff peaks form, then gently fold it into the batter; it's OK to leave some streaks or pea-size pockets of white.
Cook in the heated waffle iron according to the manufacturer's directions, until the waffle is browned and slightly crisp. Transfer to the oven to keep warm while you prepare the remaining batter.
Serve with your choice of sauce or topping.
Makes about 8 (4-inch) waffles.
Recipe adapted from Greene on Greens and Grains by Bert Greene (out of print) via Danielle Newman in The Washington Post
Food on 03/22/2017