Green Cauli-Waffles

Get your green on with these monster-approved cauli-waffles, perfect for any meal of the day!

To skip to the printable recipe, click here.

This is a recipe we’ve been in love with for a while. Every time I make these Hulk-colored waffles, Monster Daddy says. “Are these on the blog yet?” He is convinced this is one of my best and most original recipes and that I need to lock it down as my official idea before someone else does. He is so cute.

While I haven’t actually done a search, I’m sure the Interwebs are bursting with similar ideas. What might make these savory waffles stand out is how simultaneously delicious and truly healthful they are.

Boasting a full pound of cauliflower, 2 cups chopped kale, B-vitamin-rich nutritional yeast, protein-packed almond flour and eggs, a scoop of greens powder for good measure, and just a smidge of cassava flour for texture and structure, these green waffles pack a legit nutritional punch. Oh, and the Monsters beg for them--even my kale-and-cauliflower-hating daughter!

The Monsters love to help with the making of this meal as well. Monsters 2 and 3 fight over the immersion blender, but fortunately there is plenty to blend in this batter. We prefer the immersion (aka stick) blender for this recipe because thick batters with a lot of roughage like this are a challenge for even the most beastly of standard blenders. I actually gave it a try with my Vitamix last night just to see if I could recommend that method, and the answer was a resounding no. I haven't tried it in the food processor yet, but if your processor bowl is large enough, that might work, too. Update: We tried this recipe in the food processor, and it is now our preferred method!

Perfect for any meal of the day, we usually serve these waffles slathered with grass-fed butter, but a schmeer of salted ghee or a sunny-side-up egg would be great as well. Monsters 3 and 4 love a little Sun Butter on theirs. Sometimes we throw a handful of fresh mint, basil, or parsley into the mix--whatever’s lying around or whatever the desired flavor profile might be. Often we’ll add some finely chopped bacon or prosciutto to punch things up, but you could serve the meat on the side or as a topping, or leave it out entirely for a vegetarian option.

Here's what you'll need:

• 1 pound riced cauliflower

• 2 cups tightly packed chopped kale

• 1 scoop greens powder

• 2 tsp baking powder

• 1 tsp garlic powder

• 1 tsp onions powder,

• 1 ½ tsp salt

• ¼ tsp crushed red pepper flakes

• Several cranks black pepper

• 1 tsp dried basil (optional)

• 2 tsp nutritional yeast

• 5 eggs

• ⅓ cup almond flour

• ¼ cup cassava flour

• 3 slices cooked bacon or prosciutto, finely diced (optional)

• fat for the waffle iron, if desired

Here's what you'll do:

1. Add cauliflower and kale to a large bowl and process with the immersion blender or food processor until almost smooth. Add remaining ingredients (except for meat) and blend till completely smooth. Stir in bacon or prosciutto if using.

2. Heat waffle iron, brush with bacon grease or other fat if desired, and add about ½ cup batter, cooking according to manufacturer’s instructions. Repeat with remaining batter.

Special tools needed:

• immersion blender or food processor

• waffle iron (I couldn't find the exact one I have, but this one is similar)

For the printable recipe, click here.