Re: Savory Cheese Cauliflower Chive Waffles

[Guest guest]

Oh, that looks yummy. I may have to make them for dinner.

Zoe

>

> http://yourlighterside.com/savory-cheese-chive-waffles/?utm_source=feedb\

> urner & utm_medium=feed & utm_campaign=Feed%3A+TheLighterSideOfLow-carb+%28T\

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>

> Get your waffle Iron out for this one.......

> I made the riced cauliflower in the VM( per direction in the FILES )

> and shredded the parm in there as well, to make these... another one the

> grownups liked but not so the kids. they wanted the sugar coated

> version.. but this is a nice alternative to use veggies in other

> foods... The Author said you could make these w zucchini if cauliflower

> doesn't do it for you.. but this is Gluten free for those that follow

> that as well.. and for the rest it is LOW CARB

> I want to re-try this when I make Chicken and do CHICKEN AND

> WAFFLES.. perhaps that will go with the younger crowd better than as a

> breakfast item. But the Adults this a thumbs UP.. served it w some over

> easy eggs and fresh sliced Tomatoes...

>

>

> Nutritional Information per waffle: Calories: 135, Carbohydrates: 3g,

> Fiber: .8g, Net Carbohydrates: 2.2g, Protein: 11.7g, Fat: 8.5g

> [Cheese waffles]

> Waffles! Savory, wonderful, gluten free waffles! Made from…

> cauliflower!

>

>

>

> This time I'm serious. Cauliflower and cheese team up for this

> beautiful, savory pairing perfect for breakfast, brunch, dinner or

> lunch. Any time you have a hankering for some cheesy goodness, reach for

> your favorite veggie, shred, and heat up those waffle irons.

>

> Pictured above, I really enjoy these waffles with bacon and eggs. I

> tossed in some fresh parsley and some sun-dried tomatoes, along with

> some added Parmesan cheese for added kick. You can seriously play up

> these flavors with sour cream, tomato sauce, basically anything

> you're hankering for!

>

> These waffles are nice and crispy since the cheese brings its magic to

> the table.

> [373]

> <http://yourlighterside.com/wp-content/uploads/2012/05/cheese-waffles2.j\

> pg>

> Look at those bits of fresh parsley and sun-dried tomato.

>

> With an easy, fun dish like this, the question becomes, what will you

> put in your waffles?

>

> As always, a few thoughts, notes and tips:

>

>

> * I used egg, but you might be able to omit this ingredient if

> you're egg intolerant. I haven't tried this recipe without it

> because I wanted to make sure the cheese didn't cook and stick to

> the waffle iron.

> * Don't like cauliflower? Use well drained, shredded zucchini

> instead!

> * You can save some fat by using skim Mozzarella. The waffle maker

> should essentially be non-stick when heated properly, so you

> shouldn't need any added fat there.

> * Be sure to allow the waffle iron to do its thing. In other words,

> stop checking the thing every 30 seconds while it's cooking. If you

> mess with its perfection while it's trying to do it's job,

> you're going to have a mess. Set the timer and walk away. Go on.

> Away. I see you hovering over there…

> * Always make sure to allow your iron to fully heat before you add

> batter. Cold waffle irons take time to heat, so if you add the

> `dough' while it's still heating, you'll end up with

> either an overcooked hockey puck, or the blob from outer space.

> * The waffles stick ever so slightly, but that's only because

> they've stringently adhered to the waffle iron. Just gently coax

> with a fork (careful to not scratch your non-stick surface or hurt

> yourself) and loosen.

> * This recipe is Atkins induction friendly, gluten free, sugar free,

> vegetarian friendly and 2.2 net carbs per ample waffle.

> [373]

> <http://yourlighterside.com/wp-content/uploads/2012/05/cheese-waffles3.j\

> pg>

> Crispy waffles also make for the perfect addition to sunny side up eggs.

> Savory Cheese Chive Waffles

> 1 cup processed, raw cauliflower (should resemble coarse crumbs)

> 1 cup processed mozzarella shredded cheese

> 1/3 cup Parmesan cheese/shredded

> 2 eggs

> 1 tsp garlic powder

> 1 tsp onion powder

> 1/2 tsp pepper

> 1 Tbsp chives

> fresh parsley, optional

> sun-dried tomatoes, optional

>

> Heat waffle maker until ready. Add scant 1/4 cups filled with batter on

> the griddle. Set the timer for 4-6 minutes, peeking after minute four.

> If the waffle maker sticks, let cook slightly longer. Remove once

> cooked. allow to cool on a plate. Refrigerate remaining.

>

> Makes 6 waffles.

>

> Nutritional Information per waffle: Calories: 135, Carbohydrates: 3g,

> Fiber: .8g, Net Carbohydrates: 2.2g, Protein: 11.7g, Fat: 8.5g

>