Cauliflower Waffles
These Cauliflower waffles are a low carb waffle idea that are grain-free, crispy and cheesy - perfect with fried eggs for a new breakfast!
Servings: 6 waffles
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
Calories: 143kcal | Carbohydrates: 4g | Protein: 12g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 366mg | Potassium: 204mg | Fiber: 1g | Sugar: 2g | Vitamin A: 346IU | Vitamin C: 23mg | Calcium: 322mg | Iron: 1mg
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