Cauliflower Waffles

4.99 from 153 votes

These Cauliflower waffles are a low carb waffle idea that are grain-free, crispy and cheesy - perfect with fried eggs for a new breakfast!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings waffles

Calories 143kcal

Author Yumna Jawad

Equipment

Ingredients

½ head cauliflower
2 cups shredded mozzarella cheese
2 eggs
2 tablespoons almond flour
½ teaspoon paprika
½ teaspoon onion powder
½ teaspoon oregano
¼ teaspoon salt
¼ teaspoon black pepper
Fried eggs for serving
Chopped parsley for serving

Instructions

Preheat the waffle iron on medium heat (about 325°F) and coat with nonstick spray.
Cut the florets from the cauliflower and transfer to a food processor. Pulse until the cauliflower is minced and looks almost like rice or couscous.
Transfer the cauliflower to a bowl, then add the cheese, eggs, almond flour, paprika, onion powder, oregano, salt and pepper. Mix together until well-blended.
Spray the waffle maker with non-stick spray and add about ½ cup of the cauliflower mixture to the pre-heated waffle iron per serving. Cook for 8-10 minutes, until golden brown brown and crisp.
Remove the cauliflower waffle from the waffle iron and rest for a minute on a wire rack.
Serve with fried eggs and chopped parsley, if desired.

Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.

Make Ahead: You can make the batter ahead of time and freeze for up to 3 months. When ready to cook the waffles, them, thaw in the fridge overnight or for at least 4 hours and then cook on a waffle iron.

Nutrition