So, there I was, on a gray Saturday afternoon, slouching about a new shopping center with my husband, his mom, brother, and sister-in-law. We had already had a FINE lunch at Kuma’s, shopped at HomeGoods and Nordstrom Rack; were at Barnes and Noble with coffee (for Rich and his mom), a bargain book (for me), and, while waiting for L&L to finish checking out Lucky Brand jeans at Nordstrom, much to my surprise, my husband adds a book devoted to cauliflower prepared in almost infinite ways.
!
Note: my husband “tolerated” my Cauliflower Bread Sticks, as well as most of my other white veggie based attempts to slip some o’ the good stuff into our diet. Search “cauliflower” on this site, I have tried a lot of stuff, and his general reaction has been:
“Meh.”
So, that he chose this book (and not from the bargain section) meant that I should give cauliflower another try.
And I am very glad I did.
It helps that cauliflower “rice” is such an “it” thing just now that I can buy a rather large bag frozen and keep it on hand for whenever the mood strikes.
So… waffles:
INGREDIENTS
•1-1/2 cup riced cauliflower (thaw if frozen)
•4 large eggs
•1/4 cup flour
•2 tbsp olive oil
•1-1/2 tsp sugar
•1/2 tsp dried chives
•1/2 tsp dried parsley
•1/2 tsp Aleppo pepper
•1/2 cup shredded mozzarella cheese
•2 tbsp chive cream cheese
Add the eggs to a blender jar and pulse until well mixed and just a bit foamy.
Add the flour, oil, and seasonings and pulse to blend.
Note: do not try to cut out the sugar; you will need it to cut some of the “cauliflower” taste from the waffles. I, obviously, chose to 
make mine savory instead of sweet; if you’re looking for a more traditional “breakfast” waffle, try adding a teaspoon or two of vanilla in place of the spices, and plain cream cheese in place of the whipped chive.
Add the riced cauliflower, the cream cheese, and the mozzarella to the blender jar, cover and blend until you have a smooth batter, pausing and scraping down the blender jar sides every now and then.
Want your waffles gluten-free? Replace the flour with 1/2 cup of almond flour.
Apply cooking spray to your waffle iron and preheat it.
Add the waffle batter, I find that a crêpe paddle is a big help in spreading the batter across the waffle plate, then close the waffle maker and cook for about ten minutes.
Lift an edge of the waffle to loosen, then transfer to a rack in a preheated 200º oven.
Reapply cooking spray and repeat with the remaining batter. This recipe was enough for two batches in my waffle iron, for a total of eight cauliflower waffles.
Again, because I chose to make our waffles savory, we enjoyed them for dinner with Multi Pot Korean-Style Beef Flanken Ribs topped with a Cucumber, Carrot, Scallion, Lime and Sesame salad.
And we were both pleased.
Note: leftover waffles? Allow to cool, then stash in the fridge or freezer in a zipper bag. When you next feel the need for a waffle or two, pop ’em in the toaster and all is very, very good.