Savory Cauliflower Waffles

I have a new BFF in the morning, and a large portion of my diet has been altered. What has prompted this transformation? Cauliflower waffles, of course!

I still love my buttermilk and buckwheat waffles with crunchy peanut butter and real maple syrup, but any time I start craving bread, this has become my first gluten-free choice. In addition to being super-nutritious, these waffles seem to fuel creativity, so LOOK OUT!

Recently, my mother flew to Alaska to spend a couple weeks with her youngest, wildest, red-haired-est daughter. First off, it’s pretty darned gutsy for someone 87 years old to fly alone. Secondly, Mom worked really hard to learn menu-planning, shopping, and eating in a way that would help stabilize her blood-sugar.

One new “trick” Mom brought home from Alaska was cauliflower waffles. After experimenting with the timing, I found what works best with my little, vintage waffle iron. Trust me! This is the most versatile bread-stand-in you will ever try, and it will not spike your blood sugars.

Hello, avocado toast!

How about a little egg salad loaded with dill? Yes, please!

An open-faced breakfast sandwich with scrambled eggs, cheese, deli meat, AND avocado. I’m not kidding here!

Grilled cheese and meat? Pinch me now!

Garlic butter with broiled mozzarella cheese is another fave, but always seems to disappear before photos can be taken.

Next on my list is cream cheese spread with smoked salmon on top – a salute to the Alaskan origins of these waffles. I can hardly wait!

The process is super-simple —

• Trader Joe’s sells packages of riced cauliflower that are perfect for this large batch.
• Grind up some flax seed (add chia seeds, if you wish) in a spice mill or coffee grinder. Ta-da! Flax meal is born.
• Nutritional yeast is a nutritional powerhouse, available at basically any grocery store, and adds a rich, nutty taste.
• Even though 1 tablespoon each of salt and baking powder in a recipe may freak you out, this recipe makes 9 large waffles, which ends up being about 800mg sodium in each waffle. Unless I am extremely hungry, I can only eat half a waffle (because of how nutritionally dense they are).
• Mix up lots of italian seasoning – you will use it in a myriad of ways – and it is so much cheaper, and better than store-bought.
• Use your blender for all the ingredients. It will whir them together into a smooth batter in no time.
• Be generous with the oil on your waffle maker.
• Remember that each waffle iron is different – my mother’s uses less batter than mine, but must cook each one longer than I do. A little experimentation keeps life savory.
• Make sure you set a timer for each waffle. These take a while to cook so you can multi-task, but you don’t want them to burn!
• Cool completely on racks before packing in freezer bags. Reheat in the toaster, or thaw and grill.
• Make sure you label the package to avoid the mistake of trying to pour syrup on these.

These are high in protein, low in carbs, easy to freeze, and SO incredibly tasty. Make a batch today!

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