2 cups cauliflower florets
¼ cup blanched almond flour
¼ cup fresh or frozen corn kernels, thawed if frozen
1 large egg
½ teaspoon baking powder
¼ teaspoon smoked paprika
1/8 teaspoon sea salt
Butter-flavored cooking spray
½ cup + 1/8 cup reduced-fat Mexican cheese blend
¼ onion, grated
1/8 cup chopped fresh cilantro
½ jalapeño, deseeded, finely chopped
½ teaspoon ground cumin
1/8 teaspoon chipotle chili powder
1/8 teaspoon freshly ground pepper
To serve: Optional
3 large eggs
Chopped cilantro to garnish
½ avocado, peeled, pitted, sliced
Reduced-fat sour cream
1. Pour an inch of water into a saucepan and place a steamer basket in it. Place the cauliflower in the basket and cook covered for 5 minutes or until fork tender.
2. Turn off the heat and take out the steamer basket. Let it cool for a few minutes.
3. Place the cauliflower florets in the food processor bowl and process until fine in texture.
4. Place the cauliflower over cheesecloth. Bring the edges together and squeeze out as much moisture as possible from the cauliflower.
5. Add cauliflower, ½ cup cheese, onion, cilantro, jalapeño, cumin, chili powder, pepper, almond flour, corn, egg, baking powder, paprika, and salt into a bowl and mix until well incorporated.
6. Set up your waffle iron and preheat it following the manufacturer’s instructions.
7. Grease the waffle iron with some butter-flavored cooking spray.
8. Pour 1/3 of the batter (about ½ cup) into the waffle iron. Close the lid and cook for 4 to 6 minutes or as per your preference.
9. Take out the waffle and keep it warm in the oven.
10. Cook the remaining waffles similarly.
11. If you are using eggs to serve, cook the eggs sunny side up using butter-flavored cooking spray.
12. Serve waffled hash browns with suggested serving options.