Potato Waffles with Cauliflower Hummus

Debbie Adler, plant-based chef and award-winning cookbook author shows you how to make the most unconventional waffles and hummus.

For more recipes and cooking demos, go to www.debbieadler.tv

Potato Waffles with Cauliflower Hummus
By Debbie Adler
Serves 4
Must Have
Cauliflower Hummus
1 small head cauliflower, cut into florets
2 tablespoon apple cider vinegar
2 tablespoons tahini
2 tablespoons freshly squeezed lemon juice
2 tablespoons mashed sweet potato
½ teaspoon miso paste
1 Medjool date, pitted
1 teaspoon garlic powder
Potato Waffles
4 small Yukon Gold potatoes
Toppings
1/4 cup shredded and steamed red cabbage
pickles
Must Do
1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. To make the roasted cauliflower; Spread the cauliflower florets evenly on the prepared baking sheet and toss with the apple cider vinegar. Bake until the cauliflower is a light golden brown and very tender, about 20 – 30 minutes.
3. To make the cauliflower hummus; Add the roasted cauliflower, tahini, lemon juice, sweet potato, miso paste, date and garlic powder to a food processor. Blend until smooth. Add a little water, if necessary.
4. Transfer to a shallow bowl.
5. To make the potato waffles; Boil the potatoes until VERY tender, about 8 minutes. Heat your waffle iron and place the potatoes on the grids. Cook until the potatoes don’t stick to the iron, about 8 minutes.
6. Assemble the potato waffles by topping with the cauliflower hummus, pickles and cabbage. is a fascinating way to make a waffle. The hummus is also as unconventional as it gets. Watch and be amazed.