“We need to remember what’s important in life: friends, waffles, work. Or waffles, friends, work. Doesn’t matter, but work is third.”
― Leslie Knope
If you are still reading, you are probably totally intrigued by the concept of a savory waffle like I was. I started with a recipe in Greene on Greens and turned up the volume on these outrageous waffles by roasting the cauliflower first and in bacon fat. Aged cheddar and parmesan are added and the whole thing is served with a side of marinara sauce and a dollop of crème fraîche. Redefines brunch in a totally delicious way. A fitting celebration of the first outdoor breakfast on the terrace.
CHEESY CAULIFLOWER BACON WAFFLES
6 slices of uncured bacon
1/2 head of cauliflower, cut into flowerlets
1 c milk
1/4 c heavy cream
2 T reserved bacon fat
3/4 c unbleached flour
1 t baking powder
1/2 c grated aged cheddar
2 T grated Parmesan cheese
1 egg white beaten into soft peaks
To serve: marinara sauce, crème fraîche, fresh basil leaves
In a 350 F oven place the six slices of bacon on a baking sheet and scatter the cauliflower on top. Roast for 30 minutes, until bacon is crisp and the cauliflower golden. Place 3/4 cup of the cauliflower in the container of a blender. Crumble 4 slices of the bacon and reserve the remaining 2 for serving presentation. To the cauliflower add the egg, bacon fat, milk and cream. Blend until smooth. Dump into a medium bowl. Add the flour and baking powder and mix just until incorporated. Mix in the cheeses and crumbled bacon. Gently fold in the egg white.
Heat your waffle maker. Coat with cooking spray and add the batter as you normally would. Cook until waffles are golden and can be lifted. I found they took a bit longer than regular wwaffles to cook. Serve with a small ramekin of marinara to dip the waffles into and a dollop of crème fraîche. For presentation, scatter chiffonade cut basil over the waffles and a piece of bacon into the crème fraîche. OMG were these good!