Savory Cauliflower Waffles

Let's be honest here. My husband is not always excited by my dinner ideas sparked by Pinterest. This was one of those times. "Honey! Look! Savory waffles with cauliflower! Yum" was met with a stern look. He's such a good sport so he let me go ahead and try the recipe. We had a backup meal planned just in case it didn't turn out as yummy as I hoped.

It turned out better. Honestly, we spent the whole meal around the waffle iron. One would come out, and we would pounce on it. Once we finished one, another was ready to come out of the iron!

I'm always one for adding avocado. I could eat avocado every single day and be as happy as can be. While we were attacking the waffles, I saw some avocados out of the corner of my eye. I knew it was meant to be. We decided to fancy up the dish a bit. Breaking the waffles at the creases, we then topped with mashed avocado and a shake of cayenne pepper. Sweet bliss. The flavors melded together like I could only hope.

AJ now requests this meal every few months. It's fancy pub fare and it's packed with flavor. You can serve it as an appetizer, or just eat it all like we do.

Savory Cauliflower Waffles
Adapted from The Lighter Side
2 cups cauliflower
2 cups shredded mozzarella
2/3 cups shredded parmesan
4 eggs
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 teaspoon pepper
1/2 cup green onion, chopped
1 teaspoon dried parsley
1 avocado
1/2 teaspoon sea salt
cayenne pepper, for garnish

1. Mash avocado and sea salt in a small bowl. Set aside.

2. In a food processor, pule the cauliflower and mozzarella until it looks like course crumbs (picture above).

3. In a large bowl, stir to combine the first 9 ingredients (cauliflower to parsley).

4. Scoop 1/2 cup of the mix into a hot waffle iron (We have a belgian waffle iron. If you have a smaller iron, you may need to use less. It should mostly fill the iron). Cook in waffle iron for 4-6 minutes. It's done when it comes out easily with a fork.

5. Cut along creases. Top each section with a spoonful of the mashed avocado and a sprinkle of cayenne pepper.

Zucchini Black Bean Chili

I know it's summer. I know I'm supposed to only be craving light cold items...but I'm not. Despite 90 degree days, I have been consistently craving chili for two weeks. You heard right. Chili. For two long weeks I tried to deny the craving ('I'm not REALLY craving chili in July'). Then I tried to convince myself the error in my craving ('No! You want a smoothie! You want ice cold! Think of how hot it is!'). But it was to no avail. I wanted what I wanted and I wanted it when I wanted it.

I've never really understood the whole craving concept. I mean, why would I crave one thing even IN THE MIDDLE of eating some other equally delicious meal?

Oh well. If what I REALLY want is chili, I can have that. Then I was presented with a new dilemma. If you've made chili before, you know - it makes a lot of chili. I should just freeze some, but inevitably we just end up eating chili for 3 or 4 days straight until it's finally all gone. While I wanted chili, what I didn't want was beef for 3 or 4 days straight. Don't get me wrong - I'm all for beef, but there is a time and a place for it and 4 days straight is not the time and my belly for those 4 days is most certainly not the place.

I hopped on over to my handy dandy Pinterest. I knew I had pinned several veggie-friendly chilis, so I casually perused until one caught my eye. Zucchini and Black Bean Chili. 'That's it!,' I thought. I opened the recipe, nodding along as I read each ingredient out loud...until I saw "two pounds ground beef." Well, there goes that idea. None of the other recipes I saw were satisfying my fancy, either. I wanted real chili and real chili taste without having to put greasy fatty beef into my system for several days.

Never mind, I'll make it myself. And you know what? I WILL have Zucchini Black Bean chili - my own way. Since I'm making it up, I'm going to add one of my absolute favorite food items of all time - avocado. If avocado isn't your thing, you can obviously just leave that item out. Feel free to top with your favorite chili toppings. This has everything you love about chili - the thick consistency, the lumpy tomatoes, the absolutely wonderful taste...just without any beef. You may be surprised to find that you didn't actually need that beef.

Zucchini Black Bean Chili
3 cans black beans, drained and rinsed
2 big zucchinis (about a pound), diced
1 onion, diced
28 oz can crushed tomatoes
15 oz can diced tomatoes
1 can tomato paste
2 cups vegetable broth (plus more, if needed)
2 Tablespoons garlic powder
2 Tablespoons chili powder
2 Tablespoons cumin
1 Tablespoon salt
1 Tablespoon black pepper
avocado, shredded cheese, sour cream (for garnish)
1 Tablespoon arrowroot powder or other thickening agent, if needed

1. Combine all but your garnish in a crock pot. Be sure to add all the liquids from your canned tomatoes. The liquid should completely cover everything. If not, add more vegetable broth until everything is covered.

2. Cook in crock pot at low for 8 hours or high for 4 hours.

3. A few minutes before serving, taste and add more of the spices if needed. If you want thicker chili, add a tablespoon of a thickening agent (arrowroot powder, masa flour, corn starch). Mix to combine.

4. Top with favorite chili toppings. I used a tablespoon of sour cream and half of an avocado, diced. If you want to make this vegan, don't add sour cream or shredded cheese.