Raise your hand if you’re ready for another epic waffle meal. I have no idea what to call this, so if you have something other than “broccoli waffle with pulled pork awesomeness” –leave it in the comment section.
For now, the best one is, “Broccaffle” from @dad_beets, an IG favorite and friend. Seriously, once you’re done perusing the craziness of this meal, check out his feed for more crazy, awesome food.
I’m sure you want to know what all that layering is—well, here you go: broccoli waffle (a recipe, originally created as broccoli tots with horseradish aioli by Naomi – recipe here.), mashed potatoes, sweet BBQ sauce, pulled pork and some crispy onions.
Of course you can layer these broccaffles with anything you want, but my boys have determined that next time we have it, it’s going to be layered with mashed potatoes, cheese sauce and grilled chicken.
Yield: Serves 6
2 cups (12 oz.) broccoli florets (not frozen)
1 1/4 cup panko crumbs
1 1/4 cup white cheddar cheese
1/4 cup parmesan cheese
1 teaspoon kosher salt
2 eggs, lightly beaten
3 cups mashed potatoes
1 1/2 - 2 cups BBQ sauce
1 lb. pulled pork
2 cups crispy onions
Preparation: Heat oven 225 degrees F. Line baking sheet with a wire rack.
Place broccoli florets in a food processor bowl and blitz in 2-3 seconds pulses until finely crumbed. (Make sure broccoli is dry as possible after washing before blitzing). Alternately, chop florets to a fine crumb. In a large bowl, mix and combine broccoli, panko crumbs, both cheeses and salt. Add eggs and mix to combine.
Heat waffle iron and lightly cover with non-stick spray, add a little more than 1/2 cup of mixture onto waffle iron and cook until golden brown, about 5-7 minute (time will vary according to machine).
Transfer waffle to prepared baking sheet. Finish cooking batch in oven at 225 degrees to make sure all brocaffles are evenly crisp, about 5-7 minutes.
Assembly: Layer with mashed potatoes, sweet BBQ sauce, pulled pork and crispy onions.