Cheesy Cauliflower Waffles with Horseradish Sauce
3
Points®
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)
Egg
1 large
Fresh parsley
2 tbsp(s)
Chives
1 tbsp(s)
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
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