I am SO excited about today’s savory waffle recipe. In my eyes, it’s a real winner for brinner!
That was a terrible rhyme. I’m sorry.
But more importantly, I want to know if you’re excited about it. Because when I put a teaser photo up on Facebook last week, a lot of people were like “what have you done to waffles?” or “waffles are vehicles for maple syrup, not vegetables.”, etc.
This was not the response I was expecting to get. I definitely thought savory waffles were kind of a thing now. Am I wrong?
So tell me. Are you into the idea of savory waffles? Or not? Be honest (but polite, please!). Your input will help me to plan out my future cooking endeavors. Thanks in advance!
For now, we’re going to proceed with today’s recipe for Savory Waffles with Roasted Broccoli and Cauliflower as initially planned. So if you’re grossed out by the idea of a savory waffle, then I guess just look away for the time being. Sorry about that.
I don’t do breakfast for dinner (= brinner) very often, but when I do I typically go savory (I like to reserve my sweet tooth for things like ice cream and chocolate mousse!). And these savory sour cream waffles with cheddar cheese, scallions and fresh parsley really hit the spot. I topped mine with a mixture of roasted broccoli and cauliflower (both in season right now), but asparagus would also be an excellent choice. And if you wanted to add an egg, a dollop of ricotta cheese or a few shakes of hot sauce, those would all be good options as well. The waffle is really just a blank canvas for your favorite toppings!
For me, two waffles topped with about 1 1/2 cups of the roasted vegetables is a perfect serving size for dinner. But you could certainly add a side salad (or additional vegetables) if you’re feeling extra hungry. Since I’m a single lady, I inevitably end up with leftover waffles. But lucky for me, they freeze beautifully. All you have to do is place them in a single layer on a baking sheet in your freezer to freeze. Once the waffles are frozen, transfer them to a zip-closure bag for longer storage. Then when a craving strikes, just pop one in the toaster or your oven to thaw. Easy peasy!
This whole meal comes together in under 30 minutes, which makes it perfect for this months addition of 30 Minute Thursday. Hooray! For more quick and easy dinner ideas, scroll down below and check out the recipes that some of my blogging friends whipped up this month. I know you’ll find lots of inspiration for those busy weeknights!
For the Vegetables:
- 3 cups broccoli florets
- 3 cups cauliflower florets
- 2 tablespoons extra-virgin olive oil
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. red pepper flakes
- 1 tablespoon fresh squeezed lemon juice
For the Waffles:
- 1 cup all-purpose flour
- 1/4 cup whole wheat flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 2 eggs
- 1/2 cup sour cream
- 1/2 cup plus 1 tablespoon whole milk
- 6 tablespoons melted butter, cooled to room temperature
- 1/4 cup shredded cheddar cheese
- 2 scallions, white and light green parts thinly sliced
- 2 tablespoons fresh parsley, chopped
- Pre-heat your oven to 400 degrees. Toss the broccoli and cauliflower florets together on a large rimmed baking sheet with the olive oil, salt, black pepper and red pepper flakes. Transfer to your pre-heated oven and roast for 20 minutes, stirring once halfway through. Remove the baking sheet from the oven and sprinkle the lemon juice over the roasted vegetables. Cover to keep warm and set aside.
- Meanwhile, pre-heat your waffle iron on the medium-high setting. Spray the cooking surfaces with non-stick cooking spray.
- In a large bowl, whisk together the flours, baking powder and salt. Then add in the eggs, sour cream and milk, whisking until mostly incorporated. Next drizzle in the melted butter, whisking until all the ingredients are fully combined. Fold in the cheddar cheese, scallions and parsley. Scoop the batter into your pre-heated waffle iron (I used 1/3 cup of batter in each 4-inch well of my waffle maker) and close the lid. Cook for 3-4 minutes, until the waffles are crisp and golden browned. You may have to adjust the amount of batter and the cooking time, depending on the size of your waffle iron. Carefully remove the waffles and set them on a wire rack. Cover to keep warm.
- To serve, top waffles with some of the roasted broccoli and cauliflower mixture. Sprinkle with additional sliced scallions and chopped parsley, if desired. Enjoy immediately.
If you don’t have whole wheat flour on hand, you can use all-purpose flour.
Recipe adapted from my Peaches and Cream Waffles.
30 Minute Thursday Recipes
One Pot Teriyaki Chicken and Rice from The Recipe Rebel
30 Minute Pad Thai from Bake.Eat.Repeat.
Arugula and Prosciutto Puff Pastry Pizza from Pumpkin ‘N Spice
30 Minute Shrimp Scampi from My Kitchen Craze
Crispy Black Bean and Sweet Potato Tacos from She Likes Food
20 Minute Healthy Taco Salad from Kristine’s Kitchen
30 Minute Skillet Pasta Primavera from Flavor the Moments