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Gullah Meets Goa Curry 'Fried' Cauliflower and Potato Waffles

Chicken and Waffles gets turned on its head with an Indian Aloo Gobi Twist!  A great vegetarian appetizer or main dish.

Course Main Course
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 2-3 cups cauliflower florets cut large enough to imitate fried chicken pieces
  • 1/4 cup AP flour gluten free works fine here
  • 1/4 cup corn meal
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 eggs beaten
  • 2 tsp Entube Curry paste
  • 1/2 cup grated parmesan cheese
  • 1 cup panko breadcrumbs
  • good pinch of cayenne pepper
  • 2 tbsp olive oil or use olive oil spray if you have it
  • 3 cups or 1 bag frozen hash browns, thawed and drained or tater tots
  • 2 eggs
  • 2-3 tsp Entebbe Curry paste
  • 1 tsp onion powder
  • kosher salt and cracked black pepper
  • 2 tsp olive oil
  • veggie spray
  • maple syrup

Instructions

  1. Cook cauliflower until just crisp-tender. Stovetop steaming or boiling takes about 6-8 minutes, or cook it in the microwave for about 4 minutes.

    Start with lower time, to ensure that you don't over cook the cauliflower.

  2. Allow cauliflower to cool until it's cooled down to the touch. (If you are using a pot with a small amount of salted water to boil the cauliflower till just tender, save the water- use it for stock!)

  3. Preheat oven to 450°f.

    Combine flour, cornmeal, garlic powder and salt and pepper in a small shallow bowl.

    Mix the eggs and curry paste till well combined in a second small shallow bowl.

    Combine the panko crumbs, the shredded cheese and a pinch or two of cayenne pepper and pour it onto a tray or dish.

  4. Coat the cauliflower in the first dry mixture by sifting it over the florets, flipping them and coating the other side.

    Dip the floured cauliflower florets in the mixed egg to coat well, let excess drain off, and then dredge them in the panko/cheese mix, pressing them so that the crumbs stick.

    Arrange the florets in a single layer on a tinfoil lined baking sheet, then drizzle or spray them with olive oil.

  5. Bake in preheated oven for 5-10 minutes until they start to crisp up and brown well. Remove and immediately sprinkle with salt and pepper.

  6. WAFFLES

    Preheat your waffle maker.

    Mix the potatoes and seasonings in a medium bowl. If using tater tots, break these up well with your fingers.

  7. In a separate small bowl, beat the eggs with the curry paste and olive oil till well combined. Add this to the potato mixture. Combine well.

  8. When the indicator of the waffle iron says it is ready, coat the iron well with cooking spray.

    Spoon approximately 2/3 cup (per waffle, or 1 1/3 cup for an 8"inch round waffle maker) of the potato mixture evenly over the surface. This is not like a batter which will spread to fill out. Where you put the potato mixture is where it will stay. Make sure it is even. Close and cook until the iron says it is done.

    Continue with all the potoato mixture.

  9. TO SERVE

    Place 1-2 baked cauliflower florets on waffle, drizzle with maple syrup.

Recipe Notes

These ingredients are approximate, in that the size of waffle maker will affect the size of a serving. If you stick to the 2/3 cup per waffle, you should be fine, no matter what type of waffle iron you are using. (if you are filling an 8 inch round one, then 1 1/3 cup will do the trick.
This will only make 4 decent rectangle-sized waffles. Or two 8 inch large round ones that can be quartered (perfect for appetizer size!)
If you are feeding hungry men, you may want to double the recipe.
If you have everything ready to go, you can bake the cauliflower at the same time you start the waffles. The cauliflower will be done first, but turn the oven off, open the door a tad, and leave them to stay warm. This will only help crisp the 'skin'!!