The fine art of grilled cheese
Take a moment and look at these crispy waffles. Don’t these just look like grilled cheese perfection?! They make an amazing gluten-free option. Yes, you are in for a treat!
Low carb cauliflower waffles that take a usual cheese and tomato sandwich lunch to a whole other level.
Cauliflower and cheese come together for this savory and exciting lunch recipe or new breakfast dish. What the hack, we can enjoy these grilled cheese veggie waffles at dinner too!
After you have made this recipe, you can reach for your favorite veggie shred (like well-drained, shredded zucchini) whenever you have a cheese and tomato sandwich craving, a hunger for anything grilled cheese, or you just have to have a warm waffle that’s crispy on the outside and a little soft on the inside. Just heat up your waffle maker and let the cheese work its magic.
We enjoyed our grilled cheese waffle with tomato and eggs. Tossed in some fresh parsley, a spring onion and a tablespoon of mustard along with the Parmesan cheese for a little kick. You can play up these flavors with avocado or just about anything you’re hankering for!
If you prefer your grilled cheese sandwich waffle a bit lighter, you can use skim mozzarella. Most waffle makers have a non-stick layer, so when you heat it up properly you don’t need to add any fat before you scoop the batter in.
Ones the cauliflower batter is in, it is your job to trust your waffle iron and let it do its thing. Seriously, you’re going to end up with a hot mess when you keep checking in on the thing every 30 seconds!
Your patience will be rewarded with cheese & tomato waffles, grilled to perfection.
These waffles are addictive! For more recipe inspiration, try out these healthful (say what?) Slim Chocolate Chunk Waffles, vibrant Matcha Waffles with grapefruit, and Spiralized Sweet Potato Waffles.
9 oz / 250 g cauliflower - grated
5 oz / 150 g firm mozzarella - gated
2 oz / 60 g parmesan cheese - grated
2 large eggs
1 spring onion - finely chopped
1 tablespoon mustard
2 tablespoons chives
2 tablespoons fresh parsley
2 big tomatoes - sliced in thick slices
1 tablespoon sugar
1 tablespoon olive oil
salt and black pepper to taste
waffle iron or grillpan
In a pan with 2 tablespoons water; add grated cauliflower and bring to a boil until water has evaporated
In food processor; pulse 100g of the mozzarella with the cooked cauliflower, parmesan, eggs, spring onion, mustard and herbs until smooth.
Heat up your waffle iron or grillpan and add the batter, leave some room to the edge of the iron. Bake 8 min in waffle iron or 8 min on each side in grillpan until crispy and golden brown
In the meantime, preheat your oven grill on the maximum level. Place tomato slices on baking sheet, drizzle with olive oil, sugar, salt and pepper. Grill 10 min or until they're soft.
Place waffles on plates, layer them with tomato slices. Top them with the rest of the mozzarella and gently press the other waffles on it. Serve straight away.
We’re excited to share this tasty Cauliflower Waffle recipe from De Hippe Vegetariër founded by Isabel Boerdam.
Isabel (28) has been a vegetarian since she was nine years old. In 2013 she started her popular foodblog De Hippe Vegetariër (The Trendy Vegetarian) and three years later published her book with the same name. In the meantime, Isabel has been able to turn her passion into her work and, as a vegetarian food expert, advises companies on how they can respond to the flexitarian trend. This year, Isabel launched the successful first edition of the National Week Zonder Vlees which became the start of a real movement in the Netherlands.