These crispy Cauliflower Waffles are an easy breakfast recipe to add some vegetables to your day.
Plus, they are gluten-free and keto-friendly with only 5 grams of net carbs per serving.
So now, time to make crispy waffles that have fewer carbs than classic waffles but are super crispy using cauliflower rice.
How To Make These Cauliflower Waffles
To make crispy low-carb waffles with cauliflower, you need:
- Cauliflower Rice – You can make your own or use thawed frozen cauliflower rice.
- Large Eggs – I prefer large free-range eggs.
- Unsweetened Almond Milk or heavy cream, or any milk you like.
- Almond Flour – Don’t swap the flour for coconut flour, or the waffles will be very dry.
- Baking Powder
- Garlic Powder
- Salt and Pepper
- Italian Seasoning
- Grated Mozzarella – Hard mozzarella, not the fresh kind. However, you can use other hard-grated cheese types like cheddar cheese or Emmental cheese.
Preparing The Cauliflower
First, choose from fresh or frozen cauliflower. To make rice from fresh cauliflower, you need to:
- Trim the outside green leaves.
- Cut the cauliflower into small florets.
- Place the florets in a food processor and, using the S blade attachment, blend on medium-high speed until it forms a rice-like texture.
- Set aside 2 cups for this recipe.
If you are using frozen cauliflower rice, thaw at room temperature for 1 hour and discard any water released before measuring in a measuring cup.
Making The Batter
Now prepare the waffle batter. In a mixing bowl, whisk eggs, milk, salt, black pepper, paprika, garlic powder, and Italian seasoning.
Stir in the riced cauliflower, grated mozzarella cheese, and almond flour.
Cooking The Waffles
Preheat a waffle iron on medium heat until the green light of your waffle maker turns green.
Now, grease the iron plates with olive oil or coconut oil. I like to use cooking spray.
Add 1/4 cup of batter to each waffle iron and cook for 4-5 minutes or until crispy and golden brown.
Release and cool down on a wire rack for a few minutes. The waffles get crispier as they cool down.
Now repeat with the remaining batter until you make 6 waffles.
Serve the waffles topped with sour cream, dill, or a fried egg on top for extra protein.
Season with salt and pepper if needed.
Store the waffle batter in the fridge up to 24 hours in a sealed jar. Or store the cooked waffles in an airtight container up to 2 days in a sealed, airtight container.
Rewarm the waffles in the waffle maker or air fryer until warm and crispy.
Of course, you can also freeze the cooked waffles in sealed bags and thaw them in the fridge the day before.
Frequently Asked Questions
Below are the answers to your most frequent questions about these cauliflower waffles.
Can I Make Them Egg-Free?
No, this recipe won’t work without eggs or using an egg replacer.
Can I Use Fresh Mozzarella?
No, fresh mozzarella contains a lot of water, and it won’t make the waffle crispy at all.
Can I Make My Waffle Batter Ahead?
Absolutely! You can make this waffle batter the day before and store it in the fridge. Cook the next day for breakfast or lunch.
Would A Mini Dash Waffle Iron Work For These Waffles?
You can use a Dash mini iron, but you will need to use less waffle batter since the waffle iron is smaller than regular iron waffle makers.
About 2 tablespoons of batter are enough for one mini waffle.
More Cauliflower Recipes
Below are more low-carb cauliflower recipes for you to try.
Did you try these keto waffles with cauliflower? Share a comment or review below to let me know how it goes.
Posted In:Almond FlourAlmond MilkCauliflowerEggMozzarellaOne BowlGluten-FreeGrain-FreeHealthyKetoLow-CarbSugar-FreeVegetarianBreakfastEasyUnder 20 Minutes
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