Savory Waffles with Roasted Broccoli and Cauliflower |

Savory Waffles with Roasted Broccoli and Cauliflower

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!

Savory Waffles with Roasted Broccoli and Cauliflower |

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!

Savory Waffles with Roasted Broccoli and Cauliflower |

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!



Savory Waffles with Roasted Broccoli and Cauliflower

Savory Waffles with Roasted Broccoli and Cauliflower

At a Glance:
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


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


  1. 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.
  2. Meanwhile, pre-heat your waffle iron on the medium-high setting. Spray the cooking surfaces with non-stick cooking spray.
  3. 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.
  4. 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

24 comments on “Savory Waffles with Roasted Broccoli and Cauliflower”

  1. Hooray for savory waffles! I’ve never made any before, but I do love the looks of them.And YES to adding cheese in the waffles! These broccoli and cauliflower ones are calling my name. What a gorgeous dish for spring, Liz!

  2. Oh I’m all about savoury waffles!! Love this 🙂

  3. Why are people so funny? Waffles are great savory! I used to make corn waffles as a side dish and kind of forgot about it which is sad. These sour cream waffles are going on my list and I love that you topped these with roasted veggies. This is a winner of a brinner in my book!

    • Oh corn waffles are so good! I’ve done that in the past, but kind of forgot about them too (curse of being a food blogger I guess!).

  4. I’m ALL for savory waffles, and I love all the roasted veggies you added on here. This looks seriously amazing – want!

  5. I’ve never had savory waffles and these look just great!

  6. I haven’t ever made savory waffles, but I’m definitely up for trying these! They sound so good with the scallions and cheddar!

  7. Liz, this looks delicious! What a great way to kick off the day!

  8. I’m all about savory breakfast!! These sound so delicious. I love the addition of veggies to any meal of the day and on waffles? Way better than syrup in my eyes. YUM!

  9. I’m all in for savory waffles, Liz… breakfast, or dinner or brinner! The first time I had a savory waffle, I was hooked and there’s so many options to pack veggies on the plate with these! (I love to pack em’ with cheese too… HELLO!) 😀

  10. I’m up for waffles anyway! And is it weird that I think maple syrup might be kinda good on these?! I love your savory waffle take and now I just need to go get a waffle maker so I can enjoy them 🙂

  11. I love savory waffles too! These look scrumptious!

    • They are perfect for any time of day! And they freeze beautifully, so I love stocking my freezer with them!

  12. I found your blog because How Sweet Eats posted a link to your slow cooked beef, and I have been browsing ever since. I made this just now, and they are epic! I didn’t have the right veg for the topping, so I improvised and did peppers, onion, garlic, and mushrooms. I topped it with an over easy egg. Absolutely perfection. The waffles are amazing just by themselves! Next time I’m invited to a get together, I’m going to take these waffles (and your original topping) as an appetizer. Thanks so much for posting this one! 

    • Yay! That’s great to hear, Allison. So happy you found me. And that you loved the waffles! They are definitely great with any toppings – and so fun for any time of day!

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