Cooking foods in a waffle iron somehow makes them more appealing. These cauliflower waffles are like cauliflower fritters, but they’re more fun to eat.
If you don’t own a waffle iron, you can shape these into individual patties and fry them in a skillet as patties. Keep them on the small side to help hold them together. Waffle irons vary quite a bit from brand to brand. Some are very deep, whereas others are quite shallow. The cooking time will vary depending on these factors.
- 3 cups riced cauliflower
- 8 ounces frozen spinach, thawed
- 1 cup shredded mozzarella cheese (about 4 ounces)
- 1/2 ounce Parmesan cheese, grated (about 1/2 cup)
- 2 large eggs
- 2 cloves garlic, minced
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- Set a tea towel in a sieve and place it in the sink or over a bowl. Place the riced cauliflower in a microwave-safe bowl and cover with plastic warp. Microwave on high for 10 minutes.
- Carefully remove the plastic wrap and drain the cauliflower in the towel-lined sieve until cool enough to handle.
- Preheat a waffle maker to medium-high and brush with oil.
- Add the spinach to the towel-lined sieve and gather the ends together. Squeeze out as much liquid as possible, then transfer the mixture to a large bowl.
- Stir in the mozzarella, Parmesean, eggs, garlic, salt, and pepper until well combined.
- For mini waffles, spoon about 1/4 of the mixture into each section of the waffle maker. For large waffles spoon 1/2 cup of the mixture into each section of the waffle maker.
- Close the lid and cook until the waffle is nicely browned on both sides. Remove and repeat with the remaining batter.