Cheesy Cauliflower Waffles with Horseradish Sauce (Mini-Size)
1
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 10 • Difficulty: Easy
These latke-inspired vegetable cakes use convenient, low-carb cauliflower rice in place of potatoes, and they’re cooked in a waffle maker for both speed texture—they end up wonderfully crispy. Shredded (or chopped) mozzarella cheese sticks help to bind the mixture and contribute to the crispy effect. The accompanying creamy horseradish sauce adds a little kick to each bite. Though we call for parsley and chives, you can use any of your favorite herbs; just be sure to use smaller amounts of strong herbs like rosemary or thyme.
Ingredients
Cooking spray
5 spray(s)
Plain fat free Greek yogurt
¼ cup(s)
Horseradish
1 Tbsp
Kosher salt
1 pinch(es)
Black pepper
1 pinch(es)
Light mozzarella string cheese
5 stick(s), finely chopped
Uncooked cauliflower rice
2 cup(s)
Carrots
½ cup(s), shredded
Egg
1 large egg(s), lightly beaten
Fresh parsley
2 Tbsp, chopped, plus more for garnish
Chives
1 Tbsp, chopped
Kosher salt
¼ tsp
Black pepper
¼ tsp
Instructions
1
In a small bowl, combine yogurt, horseradish, a pinch of salt, and a pinch of pepper; set aside.
2
Preheat a mini nonstick waffle maker.
3
In a medium bowl, combine string cheese, cauliflower rice, carrots, egg, parsley, chives, ¼ tsp salt, and ¼ tsp pepper.
4
Lightly coat preheated waffle maker with cooking spray. Spoon a scant ½ cup batter onto waffle maker; cover maker and cook waffle until browned and cooked through, 2 to 3 minutes. Set waffle aside, keep warm, and repeat with remaining batter. Serve with reserved yogurt sauce.
5
Serving size: 1 waffle and about 1 rounded tsp sauce
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