Savoury Cauliflower Waffles (Paleo, Whole30, Low Carb, Vegan)
It’s not a secret here that I prefer to follow the Paleo way of eating, concentrating on whole, nutritious foods. That’s why I started this blog and share my kitchen creations regularly on my Instagram too. To collect my own recipes and hopefully inspire others. So I was super thrilled when the creators of Paleo Menu asked me to develop a whole weeks worth of recipes focusing on good whole ingredients for them. A perfect chance for me to show even more people that eating healthy can be fun and really easy too.
They call it Dream Paleo Week and I think not only the name, but the whole idea is amazing. If you sign up to their email list, every week you’ll receive recipes from passionate Paleo foodies like myself. So many fresh ideas every week! And yes, these Savoury Cauliflower Waffles (Paleo, Whole30, Low Carb, Vegan) are part of the weekly menu.
I can not stress enough how much the change in my diet helped me to feel better, have more energy, drop certain medications and live a better life. It’s an amazing feeling and I would love more people to find their path in healthy eating and living. That’s why I think that projects like this are so good.
I don’t like wasting food in any way and I’m always trying to use every possible bit. Which you’ll definitely notice in the recipe for the Savoury Cauliflower Waffles (Paleo, Whole30, Low Carb, Vegan). Using not just the florets of the cauliflower for the waffles, but also the the stem and the leaves to make a waste-free cauliflower hummus to have with them. And of course skip the bacon for a Vegan version 😉 Also, it might be a bit of a grey area for Whole30, as sweet waffles are definitely a no-no. However I believe that this recipe is very far from the classic waffles as we know it and therefore is Whole30 friendly. But use your own judgement 😉
- For the waffles:
- 3 cups raw cauliflower, riced
- 2 tsp. flaxseed meal
- 2 tsp. hemp flour (optional, if not using, add 1 more tsp. of flaxseed meal)
- 4 tbsp. nutritional yeast
- 8 tbsp. water (1/2 cup)
- Salt and pepper (any additional spices up to taste — oregano, smoked paprika, etc.)
- For the waste-free cauliflower hummus:
- Leaves of the cauliflower
- Cauliflower stems, cut into pieces
- 1 clove garlic, crushed
- 1 tbsp. tahini
- ½ tsp. cumin
- 1 tbsp. extra virgin olive oil
- 1 tbsp. lemon juice
- Pinch of salt and pepper (or to taste)
- Mix all of the ingredients for the waffles together and let the dough sit for 10 minutes to let the flaxseed meal soak up the liquid.
- Preheat your waffle maker and grease with oil if needed.
- Ladle two large spoonfuls (1/2 of the mix) into the waffle maker and let cook.
- Serve with desired toppings (for example, waste-free cauliflower hummus, fried mushrooms with green onions and bacon).
- Waste-free cauliflower hummus:
- Preheat oven to 160°C (320°F).
- Place the cauliflower on a lined baking tray and sprinkle it with a bit of salt and pepper. Drizzle with cooking oil (a light olive oil or avocado oil is great).
- Put the tray in the preheated oven and bake for about 20 minutes, or until the cauliflower is soft.
- Remove cauliflower from the oven and let it cool.
- Place it in a food processor and add the crushed garlic, tahini, olive oil, lemon juice, cumin, salt and pepper.
- Blend everything together until completely smooth.
- Let the hummus chill in a fridge for at least 30 minutes before serving.