Savory Cheese Herb Waffles with Roasted Broccoli Cauliflower
Fluffy savory waffles studded with sharp cheddar cheese, fresh scallions, and parsley create the perfect base for roasted broccoli and cauliflower. The vegetables are tossed with olive oil and red pepper flakes, then roasted until caramelized and tender. A bright squeeze of lemon juice adds freshness to the earthy roasted vegetables. This unique combination transforms the classic breakfast waffle into a satisfying brunch or light dinner that's both comforting and nutritious. The herb-flecked waffles provide a delightful contrast in texture to the crispy-edged vegetables.
Ingredients
- 1 cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may need extra liquid
- ¼ cup whole wheat flour
- 2 tsp baking powder
- ¼ tsp salt
- 2 eggs
- ½ cup sour cream
- ½ cup whole milk, plus 1 tablespoon
- 6 tablespoons butter, melted, cooled to room temperature
- ¼ cup cheddar cheese, shreddednutritional yeast1/4 cupFull guide →
- 2 scallions, white and light green parts thinly sliced
- 2 tablespoons fresh parsley, chopped
- 3 cups broccoli florets
- 3 cups cauliflower florets
- 2 tablespoons extra-virgin olive oil
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes
- 1 tablespoon lemon juice, fresh squeezed
Instructions
- 1
Preheat oven to 400 degrees
- 2
Toss broccoli and cauliflower florets with olive oil, salt, black pepper and red pepper flakes on large rimmed baking sheet
- 3
Roast vegetables for 20 minutes, stirring once halfway through
- 4
Remove vegetables from oven and sprinkle with lemon juice, cover to keep warm
- 5
Preheat waffle iron on medium-high setting and spray with non-stick cooking spray
- 6
Whisk together flours, baking powder and salt in large bowl
- 7
Add eggs, sour cream and milk, whisking until mostly incorporated
- 8
Drizzle in melted butter, whisking until fully combined
- 9
Fold in cheddar cheese, scallions and parsley
- 10
Scoop batter into preheated waffle iron and cook for 3-4 minutes until crisp and golden brown
- 11
Remove waffles carefully and place on wire rack, cover to keep warm
- 12
Top waffles with roasted vegetable mixture and serve immediately
Tips
Adjust batter amount and cooking time based on your waffle iron size - start with 1/3 cup batter per 4-inch well
Keep cooked waffles warm on a wire rack covered with a towel while finishing the batch
Stir roasted vegetables halfway through cooking to ensure even browning and caramelization
Good to Know
Store leftover waffles in refrigerator for up to 3 days, reheat in toaster. Roasted vegetables keep 2-3 days refrigerated.
Waffle batter can be made 2 hours ahead and refrigerated. Vegetables can be prepped and seasoned day before roasting.
Serve immediately while waffles are crisp and vegetables are warm. Garnish with extra herbs if desired.
Common Mistakes
Don't overmix waffle batter to avoid tough waffles
Ensure butter is cooled before adding to prevent scrambling eggs
Don't overcrowd vegetables on baking sheet to avoid steaming
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may need extra liquid
General Alternatives
FAQ
Can I make these waffles without a waffle iron?
Yes, you can cook the batter as pancakes in a skillet over medium heat for 2-3 minutes per side until golden brown.
What if I don't have both broccoli and cauliflower?
Use 6 cups of either vegetable alone, or substitute with Brussels sprouts, asparagus, or other roasting vegetables.
How long do leftover waffles keep?
Cooked waffles stay fresh in the refrigerator for 3 days or can be frozen for up to 2 months.