I love waffles, but in the interest of practicing a grain-free lifestyle, I have been forgoing one of my favorite breakfasts – until now, that is! The star ingredient in these waffles is cauliflower, but you sure can’t taste it! They are fluffy, flavorful and delicious. They smelled so amazing, I ate the first one straight out of the waffle iron. I did stop long enough to spread one half with smashed avocado, delish! Later, for lunch, I folded one in half and stuffed it with with bacon, lettuce and tomato. Next, I’m going to top one with prosciutto, a poached egg and Hollandaise sauce – maybe I’ll even add a layer of wilted spinach – yum!
1 cup riced cauliflower
3 tablespoons almond milk
1 tablespoon butter, softened
1/4 cup almond meal
1/2 cup cheddar cheese, shredded
1/2 teaspoon sea salt
Preheat your waffle iron.
Add all ingredients in a bowl and whisk with a fork to combine. Using a ladle or measuring cup, half of the batter into the waffle iron. Cook until the done light goes off. Carefully remove from iron and cook the remaining batter.
Makes two waffles.
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