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Photo of Cheesy Cauliflower Waffles with Horseradish Sauce by WW

Cheesy Cauliflower Waffles with Horseradish Sauce

3
Points® value
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
Push your waffle maker to its full potential by turning out these latke-like cakes as a side dish for dinner. Cauliflower rice combines with grated carrot, shredded mozzarella cheese, a beaten egg, and fresh parsley and chives (or whatever herbs you prefer). A few minutes in the hot iron and your waffle is ready. A simple horseradish-yogurt sauce adds kick to every crispy bite.

Ingredients

Cooking spray

5 spray(s)

Uncooked cauliflower rice

2 cup(s)

Shredded part-skim mozzarella cheese

4 oz

Carrots

½ cup(s), coarsely shredded

Egg

1 large, lightly beaten

Fresh parsley

2 tbsp(s), chopped (plus more for garnish)

Chives

1 tbsp(s), fresh, chopped

Table salt

¼ tsp(s)

Table salt

1 pinch(es)

Black pepper

¼ tsp(s)

Black pepper

1 pinch(es)

Plain fat free Greek yogurt

¼ cup(s)

Horseradish

1 tbsp(s)

Instructions

  1. Set a wire rack inside a baking sheet and place in the oven. Preheat the oven to 200°F.
  2. Preheat a standard nonstick waffle maker. In a medium bowl, combine the cauliflower rice, cheese, carrot, egg, parsley, chives, 1⁄4 tsp of the salt, and 1⁄4 tsp of the black pepper.
  3. Coat the waffle maker with cooking spray. Spread about 3⁄4 cup of the cauliflower mixture in the center of the waffle maker. Close the lid and cook until the waffle is browned and cooked through, 3 to 4 minutes. Transfer the waffle to the prepared rack in the oven. Repeat with the remaining cauliflower mixture.
  4. Meanwhile, in a small bowl, combine the yogurt, horseradish, and the remaining pinch each of salt and black pepper. Garnish the waffles with more parsley. Serve with the horseradish sauce.
  5. Serving size: 1 waffle and about 2 tsp sauce

Notes

SERVING SIZE (1 waffle and about 2 tsp sauce) 125 Cal, 6 g Total Fat, 3 g Sat Fat, 458 mg Sod, 6 Total Carb, 2 g Sugar, 0.12 g Added Sugar, 2 g Fib, 11 g Prot.

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