These are ideal for a quick supper, unexpected lunch guests and even a cocktail party nibble (cut into small portions). Top with anything you like, including creamed chicken, sauteed mushrooms or tomato sauce. The recipe doubles easily and the batter can be used for pancakes as well.
- ¾ cup cooked, coarsely chopped cauliflower florets
- 1 large egg
- 250 ml (1 cup) regular or low-fat milk
- 2 tbsp thickened cream
- 100 g plain (all-purpose) flour
- 1 tsp baking powder
- 1½ tbsp unsalted butter, melted
- 50 g (½ cup) grated mild cheddar cheese
- 2 tbsp grated Parmigiano-Reggiano cheese
- 1 large egg white
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 250˚C. Preheat an 18 cm waffle iron according to the manufacturer's directions.
Meanwhile, process the cauliflower, whole egg, milk and cream in a blender or food processor until smooth. Transfer to a mixing bowl.
Sift the flour and baking powder together, then into the cauliflower mixture to form a smooth batter. Fold in the melted butter and both cheeses.
Beat the remaining egg white in a clean bowl until stiff peaks form, then gently fold it into the batter; it's okay 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 set and lightly browned. Transfer to the oven to keep warm while you use the remaining batter.
Serve with your choice of sauce or topping.
Adapted from Greene on Greens and Grains by Bert Greene (Black Dog & Leventhal Pub). Originally published by The Washington Post.