Preparation Method
In a small bowl, whisk together the oyster sauce, sugar-free ketchup, monk fruit/Swerve sweetener, and Worcestershire sauce until smooth.
Set aside for the flavors to meld.
Bring a small pot of water to a boil.
Add the cauliflower florets and cook for 3-4 minutes until tender-crisp.
Drain thoroughly, pat dry to remove all excess water, and season with salt and pepper to your liking.
Preheat your waffle maker according to the manufacturer's . Lightly grease the plates with your preferred cooking oil or butter.
In a medium bowl, beat the two eggs.
Stir in the shredded mozzarella cheese until it is fully incorporated into the eggs. This is your chaffle batter.
Pour half of the chaffle batter onto the preheated waffle maker plate, spreading it out evenly. Close the lid and cook for 3-5 minutes, or until golden brown, crispy, and steam is no longer coming from the sides.
Carefully remove the first chaffle and set it on a wire rack to cool slightly.
Repeat the process with the remaining batter. To serve, top the warm chaffles with the seasoned cauliflower, sliced tomato, and onion, then drizzle generously with the prepared zesty sauce.
Let the chaffle rest on a wire rack for a minute or two after cooking. This allows it to firm up and achieve the perfect crunchy texture.
