Source: Sweet Potato Soul | Serves: 2 | Time: ~15 min
Note: Sweet Potato Soul didn't have a waffle recipe, and I have so many already, I decided to go with the garlic spinach waffles from last year. This obviously isn't the healthiest recipe, but at least you can feel good that you sneaked in spinach and cauliflower first thing in the morning, right?
Changes: used tapioca starch rather than cornstarch, adjusted some measurements.
Ingredients
1/2 cup all purpose flour
1/2 tbsp tapioca starch
1/4 tsp salt
1/4 tsp cayenne pepper
1/4 tsp white pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp sweet or smoked paprika
Dash of Old Bay seasoning
1/2 tbsp nutritional yeast
Scant 1/4 cup hot sauce
2 tbsp unsweetened plain almond milk
1/2 tbsp Dijon mustard
2-3 cups frying oil
1/2 large head of cauliflower, cut into large florets
Instructions
If you're making waffles from scratch, be sure to preheat your waffle iron. Meanwhile...
In a medium-sized mixing bowl combine the flour, starch, salt, cayenne pepper, white pepper, onion powder, garlic powder, paprika, Old Bay, and nutritional yeast.
In another bowl combine the hot sauce, almond milk, and Dijon mustard and whisk until creamy.
Heat the frying oil in a large dutch oven or fryer. It should be around 350°.
Use one hand to carefully dip a cauliflower floret into the wet mixture, then drop it into the flour mixture. Use your other hand (it should be dry) to coat it completely. Dip it back into the hot sauce mixture, and again into the dry mixture, keeping one hand devoted to wet and one to dry.
Carefully lower the twice coated cauliflower into the hot oil. Repeat with remaining cauliflower until you can’t fit any more into the pot. Cook for about 4-5 minutes, until the pieces are golden.
Transfer fried cauliflower to a large plate covered with two sheets of paper towel to absorb excess oil.
Continue to cook the remaining cauliflower.
Serve hot over the waffles. I drizzled some maple syrup on top because I like sweet & savory. Enoy!
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