Any time we see a cookbook devoted to the fine art of grilled cheese, we get very excited. British author Fern Green takes a deep-dive into one of the most sought-after comfort foods we’ve ever known, with variations from vegetarian and fruit-adorned to the wonderfully meaty and everything in between. These cheesy cauliflower waffles are some next-level brunch fare.
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!
- 9 ounces cauliflower, grated
- 1 cup grated firm mozzarella
- 1 3/4 cup grated mature Cheddar
- 1 2/3 cup grated Parmesan
- 2 large eggs
- 1 spring onion, finely chopped
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped chives
- 2 tablespoons chopped parsley
- 2 large tomoatoes, thickly sliced
- 1 tablespoon sugar
- 1 tablespoon olive oil
- sea salt and freshly ground black pepper
For the sandwich
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.
Put 3 1∕2 ounces 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.
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.
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.