LUNCH

Cauliflower Waffles with Sautéed Spinach and Roasted Pancetta


Cauliflower-Waffles

INGREDIENTS

  • Roasted pancetta rounds (recipe follows)
  • Sautéed spinach (recipe follows)
  • 6 cups grated cauliflower
  • 2 cups grated Darigold sharp-cheddar cheese
  • 1 cup grated mozzarella
  • 4 large eggs
  • 2 tablespoons finely snipped chives, plus flowers for garnish
  • Salt and freshly ground black pepper
  • 1 teaspoon Korean red pepper (Gochujang) sauce, or other hot sauce

INSTRUCTIONS

ROASTED PANCETTA: Preheat oven to 425°F. Place 4 thin slices of pancetta on a parchment-lined cookie sheet and bake until browned and crisp (about 8 minutes). Keep warm and set aside.

 

SAUTÉED SPINACH: Heat ¼ cup water and salt to taste in a large skillet. Cook 2 bunches spinach just until wilted; drain. Squeeze out as much moisture as possible, coarsely chop and set aside. Wipe skillet with paper towel. Add 3 tablespoons extra-virgin olive oil, three garlic cloves (peeled and left whole) and a pinch of red pepper flakes to skillet and cook until garlic is golden. Add spinach and cook just until heated through; season with salt and pepper. Keep warm and set aside.

 

Combine remaining ingredients in a large bowl. Preheat a waffle iron according to manufacturer’s directions and brush with oil (or use non-stick cooking spray). Spoon batter onto waffle iron. Cook according to manufacturer’s directions until crisp and brown (4 - 5 minutes). Transfer to a baking sheet and place in oven to keep warm. Repeat with the remaining batter. Top with spinach and pancetta.

RECIPE YIELD/SERVING SIZE

Makes 4 servings.