Keto - Low-Carb - Gluten Free
On my last visit to the local Farmer’s Market I came across some beautiful and vibrant orange ‘cheddar’ cauliflower heads – I’ve seen purple and green before but I’d never come across orange! And although it doesn’t taste like cheddar it does have some mild differences from it’s paler friends that I would describe a bit more mild and creamier.
So naturally I bought two heads and got home and started to think about what exactly I was going to do with all of this cauliflower…if cauliflower is your fav it’s safe to assume I’ll have some more recipes coming up shortly! Then, like a sign from above, Amazon Prime delivered my waffle iron the next day and made up my mind for me.
GUYS!! These Cheddar, Bacon, Chive Cauliflower Waffles are more than enough to make your day and then you make them into a Grilled Cheese with sharp old cheddar with my Kale Almond Pesto and your day goes from good to great!
I adapted the waffle recipe from a Ruled.Me recipe I’d been waiting patiently to try with a few minor changes but I opted to add bacon to mine which you could easily leave out for a vegetarian option.
This recipe is enough to make 4 large waffles. Depending on the size of your waffle maker you could end up with more.
Once your waffles are complete you need some cheese – I always gravitate to a nice sharp cheddar which worked great with the savoury flavours of the waffle and stood out against the nutty earthiness of the pesto, but any cheese you fancy will do the trick.
I also chose to finish mine in the oven – nothing worse then a grilled cheese lacking in the melted cheese department right?
If you wanted to make this extra Keto you could serve it with a nice aioli. As for me, you’ll never see a grilled cheese on my plate without a dill pickle.
Enjoy this fun and FILLING (I could only finish half!) sandwich friends. Happy Waffle Wednesday!
2 Cups Grated Raw Cauliflower
1 Cup of Cheddar Mozzarella Blend (or a half cup of each)
1/3 Cup of Fine Grated Parmesan
3 Strips of Cooked Bacon (Optional)
3 Tbsp of Chopped Chives
1 Tsp of Garlic Powder
1 Tsp of Onion Powder
1/2 Tsp of Chili Flakes
1/2 Tsp Fine Grey Sea Salt
1/4 Tsp of Cracked Black Pepper
Desired Cheddar (or cheese of preference) I used four slices per sandwich for mine
1 Tbsp of Kale Almond Pesto
Extra Virgin Olive Oil to grease waffle maker
Preheat oven to 180C (350F)
Line baking sheet with parchment paper and place bacon on sheet
Cook bacon until fully cooked, but not crispy! Remove from sheet to cool
While bacon is cooking remove core from cauliflower and cut into smaller florets
Place florets in food processor and pulse until fully grated
Once bacon has cooled slightly dice
Plug in waffle maker and preheat – Oil waffle maker with oil (I used the bacon leftover drippings…it’s a keto thing)
Place the grated cauliflower, eggs and remaining ingredients in a bowl and mix with a spoon until batter is formed
Once waffle maker is to temperature spread mixture between compartments
*Optional – While waffle maker is pre heating, preheat oven to 180C (350F) should you chose to finish your grilled cheese in the oven
Once waffles are golden brown and slightly crispy – approx 10 mins remove waffles onto plate
Slice desired cheese and with two waffles create a sandwich with a tablespoon of Kale Almond Pesto in between
In an oven proof pan (if you wish to finish in the oven) heat grilled cheese until cheese begins to melt, flipping once 2 minutes per side and transfer to oven until cheese is fully melted
Remove, slice in half or leave it whole…whatever you style may be, enjoy!