Cauliflower waffles with slow-roasted tomatoes & cheese

Cauliflower waffles with slow-roasted tomatoes & cheese

By
From
Melts
Makes
2
Prep
10 mins
Cooking time
20 mins
Photographer
Jaqui Melville

This takes the toasted sandwich to another level. Made without any bread, these crispy waffles with oozy cheese are a perfect gluten-free option, but everyone must try them at least once!

Ingredients

Quantity Ingredient
250g cauliflower, grated
130g grated firm mozzarella
100g grated mature cheddar
60g grated parmesan
2 large eggs
1 spring onion, finely chopped
1 teaspoon dijon mustard
2 tablespoons chopped chives
2 tablespoons chopped parsley
2 large tomatoes, thickly sliced
1 tablespoon sugar
1 tablespoon olive oil
sea salt
freshly ground black pepper

Method

  1. Put the grated cauliflower into a saucepan with 2 tablespoons of water, bring it to the boil and cook until the water evaporates. The cauliflower pieces should be tender – if they’re still firm, add another tablespoon of water and cook this water off too.
  2. Put 100 g of the mozzarella into the bowl of a food processor, along with the cooked cauliflower, Cheddar, Parmesan, eggs, spring onion, mustard and herbs. Blend until smooth.
  3. Heat up a waffle iron, then spoon in the batter, making sure not to overload it. Cook for about 8 minutes in an electric iron, or around 8 minutes on each side in a stovetop iron, until the waffles are crisp and golden.
  4. Meanwhile, heat the grill (broiler) to a high heat. Lay the tomatoes on a baking sheet, sprinkle them with the sugar, drizzle over the olive oil and season. Grill for 10 minutes or until soft.Transfer the waffles to a plate and put the tomatoes on top of 2 of them. Sprinkle over the rest of the mozzarella and gently press the other waffles down on top. Serve straight away.
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