Hot Honey Cauliflower & Waffles
Here at Partake, we're on a mission to create as many recipes as we can with ourPartake Classic Pancake & Waffle Mix. Why? Because not only is our 5-in-1 Baking mix free of the top 9 allergens, it's also non-GMO, vegan and Kosher. And it's not just for breakfast.
We're excited to share one of our favorite new recipes from our Partake at Home: with Friends Digital Magazine, Hot Honey Cauliflower & Waffles. It's a spicy and sweet take on savory waffles that is sure to satisfy everyone at your table.
Download your Partake at Home: with Friends Spring 2021 Digital Magazine HERE.
Read on for an exclusive recipe from our Partake at Home: with Friends Digital Magazine, Hot Honey Cauliflower & Waffles. And don't forget to tag us on Instagram if you make it with your family!
Hot Honey Cauliflower & Waffles
Ingredients:
- 2 cups Partake Classic Pancake & Waffle Mix
- 1 cup Nutpods Original
- 1 tsp garlic powder
- 2 tbsp olive oil
- 1 head of cauliflower
- 2/3 cup gluten-free bread crumbs (We love to make our own with Bread SRSLY)
- 1/2 cup hot honey (Red Clay’s Hot Honey is a favorite!)
- 1/2 cup water
- 2 tbsp neutral oil or vegan butter
Instructions:
For the Breadcrumbs
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Preheat the oven to 350°. Tear up into 2-inch pieces any stale bread you have on hand. If the bread still feels a bit moist, spread the pieces out evenly on a baking sheet. Put the pieces in the preheated oven for about 10 minutes, or until the bread feels dry to the touch.
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Toss the bread pieces with 1 tbsp. olive oil in a mixing bowl.
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Working in batches, fill your food processor with bread pieces until the container is just over halfway full. Blend until the pieces turn to crumbs.
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After you process your bread, spread the crumbs evenly out on a baking sheet. Bake for 15 minutes, stirring every 5 minutes. Remove the crumbs from the oven once they turn golden.
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The crumbs can be used immediately. If you want to make them ahead of time, keep them stored in an airtight container in a refrigerator for up to one week. Pop them in the over for a few minutes before using if they start to lose their crisp.
For the cauliflower:
- Preheat the oven to 425°F.
- Cut cauliflower into bite sized pieces.
- Combine nutpods, 1 C Baking Mix, garlic powder, pepper and olive oil in a large bowl. Place batter and cauliflower in a plastic reusable container with a lid and lightly toss until cauliflower is coated.
- Pour cauliflower into a large strainer letting any excess batter drip off.
- Sprinkle with breadcrumbs and shake gently to evenly coat.
- Place on a non-stick or parchment-lined pan and bake for 20 minutes turning halfway through. Cauliflower should be lightly browned.
- Remove from the oven and gently toss with hot honey to lightly coat.
- Place back on the pan and bake for an additional 5 minutes or until cauliflower is crisp.
For the waffles:
- Combine water and Baking Mix.
- Once fully mixed, add melted butter or oil.
- Scoop batter onto a heated and oiled waffle iron.
- Cook according to waffle iron instructions until golden brown.
Assemble the cauliflower atop the waffles.