Cauliflower Cheddar Waffles

Ingredients

• 7 oz (200 g) cauliflower
• 4 oz (120 g) broccoli
• 2 large (100 g) eggs
• 1 oz (30 g) cheddar
• 3/4 oz (20 g) almond flour
• 3 (9 g) garlic cloves, grated
• 1/2 tsp (2.5 ml) extra-virgin olive oil
• 2 oz (60 g) plain Greek yogurt, 0%
• 1 tbsp (3 g) fresh chives
• 1 tbsp (15 ml) lemon juice
• 1 1/2 oz (40 g) celery, cut in sticks

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Grate the cauliflower and broccoli coarsely and wring them dry in a towel.
2. Mix them with the eggs, cheddar, almond flour and one grated garlic clove.
3. Heat the waffle iron, brush it with the olive oil each time and cook half a cup of batter 8 minutes, unopened, until deep golden. Two batches.
4. Whisk the plain Greek yogurt with the remaining two garlic cloves grated, the lemon juice and most of the chives; stand 5 minutes.
5. Spoon the yogurt and the last chives over. Freeze them flat, bring them back in a hot iron; celery sticks alongside.