Cauliflower & ginger waffle - salmon & crispy greens

Updated: May 20, 2020

Waffle diet continues, the savory waffles are making their entry on my blog and here is the second recipe so far.

More will come, thanks to all the instagram story suggestions you have made.

I'm craving sushi at the moment, however I am on the waffle diet - so the waffle iron must be in use at all times, also I had half a cauliflower in the fridge. Everything worked out perfectly.

Friday I had a delivery of fresh fish from Fiskerikajen, my local fishmonger.

Inside the box was a big piece of salmon, and I decided to cure it with salt, in order to eat it cold - japanese style. ( "yeah yeah - where is the waffle recipe" ? - scroll past the fishy part!)

Cured salmon


1 piece fresh salmon


Step 1

split the salmon lengthwise, skin on.

Step 2

Sprinkle generously with salt (if you can eat sugar do a 1:1 mixture of sugar and salt)

Step 3

Cover and leave in the fridge for 2-3 days.

Step 4

Slice and eat og freeze and use at a later time.

And now you're thinking either

"I DIDN'T GET ANY FRESH SALMON" or "whatever! it's too time consuming"

Then no need to worry, you can use cold smoked salmon from the supermarked or fishmonger.

Ok, so now you have either made cured salmon or bought some smoked salmon and you're ready to get down to the waffle business.

Cauliflower & ginger waffle

Yield: makes 3-4 waffles - depending on the size of your waffle iron.

Prep time: 7 min

Cooking time: about 4-5 minute per waffle.

Waffle Ingredients:

  • 1/2 head of cauliflower

  • 1 onion finely minced (or shredded)

  • 2 eggs

  • 1 tbsp. olive oil

  • 1 tsp. baking powder

  • 1/2 tsp. salt

  • shredded nutmeg

  • 1/2 tsp finely shredded fresh ginger

  • 2 topped tbsp. oat flour (blended rolled oats)

  • 4 tbsp sunflower seeds, ground (it should have been sesame - but I didn't have any, so you can use that if you're so lucky)


  • 100 g. cured or smoked salmon

  • 1/2 head of oxheart cabbage

  • 1/2 cucumber

  • 3 tbsp ponzu sauce (or soy sauce with 1 tbsp. lemon juice)

Step 1.

Cut the cauliflower in chunks and blitz the cauliflower in a food processor (or shred it)

Mince the onion and combine the two.

Step 2.

Add eggs, and everything else EXCEPT the sunflower seeds and oat flour.

Combine well, then add the oat flour.

Step 3.

Turn on waffle iron, I set it on 5/6 spray with a tiny bit of oil.

Sprinkle the iron with sunflower seeds and place 1 large spoonful of mixture the middle of the waffle iron, top with sunflower seeds and a spray of oil, close it up and cook for about 3-4 minutes - until it's golden brown. - the sunflower seeds adds texture.

Step 4.

Repeat step 3. three more times.

Step 5.

Let the waffles cool on racks whilst slicing the cabbage and cutting the cucumber into julienne ( matchstick shape)

Step 6 Season the cabbage and cucumber with ponzu/soy sauce and fill the cauliflower waffle wrap with cabbage mix and salmon.

Step 7.



Keep the waffles warm on a rack in the oven at 175*c/345*F whilst you finish the rest of the waffles.

or reheat them the day after at 200*C/395*F for about 5 minutes.

Try another savory waffle - the potato blini waffle

If you are a fountain of ideas, bring 'em on!

You can suggest me waffle themes underneath one of my waffle posts on instagram or facebook

I love the waffle diet. Making a strict diet feel not so strict.

And just to recap what I have cut out:

  • Dairy

  • Animal fats (fish is ok)

  • Sugar

  • Wheat and other refined starches

  • Coffee

  • Alcohol

You can read why here.

The waffle iron is versatile and brilliant, especially if you're just cooking for 1, which happens a lot in these days of social distancing.

I'm curious to see how you guys are doing on the waffle diet, let me see your creations, tag me on your instagram story @dailystews and I'll give you some emoji love and lots of thumbs up!

Thanks for reading, stay home, wash your hands and call your granny.

Support your local shops, most of them deliver to your house these days

Take care, lot's of love

- Hannah

Want more recipes? Get the Grand Tour Cookbook as an ebook