Is there anything cauliflower can’t be? Pizza crust, faux rice…and, now, waffles. We stumbled upon this savory waffle recipe from Chef Guy Turland of Bondi Harvest inside the new Wanderlust cookbook and – despite how odd it sounds – had to try it.

Wanderlust’s Find your True Fork is a collection of personal insights from top chefs known for their veggie-slinging skills. Discover more recipes from Guy here, then scroll on to scoop up one more…

These waffles are made mostly of cauliflower chopped to the fine texture of rice. They’re a surprisingly delicious alternative to classic, sugary waffles. Instead of maple syrup and butter, these are topped with a creamy mixture of smashed peas, ricotta and herbed goat cheese. You can add a poached egg, a few slices of smoked salmon or any other savory topping you think would work well.

Savory Cauliflower Waffles with Creamy Smashed Peas
Serves 4


For the waffles:
1 cup cauliflower florets (about 5 oz)
½ small yellow onion, very finely chopped
2 large eggs
2 oz grated Parmigiano-Reggiano cheese
1 Tbsp chopped fresh mint
¼ cup all-purpose flour
¼ tsp baking powder
pinch of sea salt
2 Tbsp finely chopped fermented vegetables (optional)
butter or vegetable oil

For the smashed peas:
1 cup shelled fresh green peas
¼ small hot red chile pepper, seeded and finely chopped (wear plastic gloves when handling)
1 Tbsp chopped fresh dill
1 Tbsp chopped fresh mint
¼ cup ricotta
¼ cup soft fresh goat cheese
sea salt
freshly ground black pepper
1 ripe avocado, sliced
4 poached eggs (optional)
4 slices smoked or cured salmon (optional)


To make the topping: Pulse ingredients in a food processor until combined, or mash all ingredients together with the back of a fork.

To make the waffles: Chop the cauliflower until it resembles rice. Place in a large bowl and add the onion, eggs, cheese, mint, flour, baking powder, salt, and fermented vegetables (if desired). Whisk to combine. The batter will be thick.

Preheat a waffle iron and grease the inside surfaces with butter or vegetable oil. Spoon in about one-quarter of the batter and cook until golden brown, 4 to 5 minutes. Repeat to cook the remaining waffles. Place the cooked waffles on a heatproof plate in a 250°F oven to keep warm until you’re ready to serve.

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