Crisp, No-Chop, Waffle-Iron Cauliflower Patties

FASTER

VEGETARIAN

Makes 10 patties

Don’t put away that waffle iron from breakfast! Here’s the easiest way to make cauliflower patties. You don’t need to get out the food processor because riced cauliflower is available in almost all supermarkets (in the produce section’s refrigerator case).

4 large eggs

12 ounces riced cauliflower (about 3 cups)

2 cups Italian-seasoned panko breadcrumbs

1 cup finely grated Parmigiano-Reggiano (about 2 ounces)

Nonstick spray

1. Whisk the eggs in a large bowl until very smooth. Use a wooden spoon to stir in the cauliflower, breadcrumbs, and cheese to form a thick batter.

2. Lightly spray the heating panels of a 6- to 8-inch round or a small square waffle iron. Heat to high according to the manufacturer’s instructions.

3. Add a heaping ½ cup of the batter, close the iron, press gently, and heat until golden brown and set, about 2 cycles in most irons. Transfer to a serving platter and continue making more patties.

Test Kitchen Notes

• If you have only plain panko, season them by mixing 2 cups with 1 teaspoon dried parsley, ½ teaspoon onion powder, ½ teaspoon dried oregano, ½ teaspoon table salt, ¼ teaspoon garlic powder, and ¼ teaspoon sugar.

• The batter is thick, even more so than that for oatmeal cookies. Even the weight of the iron’s top won’t smooth it out. Mound some batter in the center of the waffle iron, then close and press down gently on the handle for the most even thickness across the patty.

• For a full meal, top the patties with a chopped salad and a creamy dressing.

• Want to go further? Put a patty on top of a bowl of chili—or at the bottom of a bowl of beef or chicken stew.

• For a quick snack, make them half-size (or break them into quarters) and serve instead of crackers with chutney or another dip.

• Got leftovers? Freeze them, and reheat straight from the freezer in a toaster.

image To make the patties without a waffle iron, lightly coat a large nonstick skillet with nonstick spray, then set it over medium heat for a minute or two. Make a couple patties with a rounded ½ cup batter for each. (A ½-cup ice cream scoop works best.) Set them in the skillet, then press to about ½ inch thick with a metal spatula. Cook, flipping halfway through, until golden brown and set, about 5 minutes.