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Cauliflower Waffles

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5 from 30 votes
By Carine Claudepierre - - 1 Comments
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These crispy Cauliflower Waffles are an easy breakfast recipe to add some vegetables to your day.

Plus, they are gluten-free and keto-1friendly with only 5 grams of net carbs per serving.

Cauliflower Waffles

I love cauliflower recipes, I have made so much low-carb goodness using cauliflower starting with my popular cauliflower casserole or cauliflower tots.

So now, time to make crispy waffles that have fewer carbs but are super crispy using cauliflower rice.

How To Make These Cauliflower Waffles

To make crispy low-carb waffles with cauliflower, you need:

Ingredients

  • 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
  • Paprika
  • 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.

Cauliflower Waffles

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.

Cauliflower Waffles

Serving

Serve the waffles topped with sour cream, dill or a fried egg on top for extra protein.

Season with salt and pepper if needed.

Cauliflower Waffles

Storage Instructions

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.

Cauliflower Waffles

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.

Did you try these keto waffles with cauliflower? Share a comment or review below to let me know how it goes.

Cauliflower Waffles

Cauliflower Waffles

3.1gNet Carbs
These crispy Cauliflower waffles are an easy breakfast recipe to add some vegetables to your day.
Prep: 4 mins
Cook: 6 mins
Total: 10 mins
Yield: 10 waffles ( 3 tbsp of batter each)
Serving Size: 1 waffle

Nutrition

Net Carbs 3.1g
Fat 12.6g
Protein 10.5g
Calories 168.8kcal
5 from 30 votes
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Ingredients

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Instructions

  • If using fresh cauliflower, cut into florets, place half the head of cauliflower florets in a food processor and blend until it forms a rice-like texture. Measure 2 cups. Set aside.
  • In a large mixing bowl, whisk the eggs, melted coconut oil (make sure it's not burning hot, or it will cook the eggs!), and almond milk.
  • Whisk in almond flour, baking powder, garlic powder, paprika, salt, and Italian seasoning until the batter is smooth.
  • Stir in grated mozzarella and uncooked cauliflower rice. Let the batter rest for 10 minutes to thicken.
  • Preheat a waffle maker for at least 5 minutes or until the green light of your waffle iron tells you it is ready to be used.
  • Slightly oil the surface of the irons with a pastry brush and coconut oil or avocado oil. Don't overoil the iron!
  • Pour 2½ to 3 tablespoons of batter per waffle – not more, or they get difficult to cook.
  • Bake for about 3-4 minutes in the waffle iron. Play with time from 2 minutes 30 to 4 minutes to reach your favorite texture. The longer you bake them, the dryer they will be.
  • Release the waffle from the waffle maker using a fork, transfer on a cooling rack and cool down for 2-3 minutes before serving. They get crispy in after 1 minute on the cooling rack.
  • Serve with sour cream, avocado slices, or a fried egg.

Storage

  • Store in the fridge for up to 3 days in an airtight container. Rewarm in an iron waffle maker or bread toaster.
  • You can freeze the cooked waffles in zip-lock bags and defrost them the day before. Rewarm either in an iron waffle maker or bread toaster.
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Nutrition Facts
Cauliflower Waffles
Amount Per Serving (1 waffle)
Calories 168.8 Calories from Fat 113
% Daily Value*
Fat 12.6g19%
Saturated Fat 4g25%
Trans Fat 0.01g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 2.2g
Cholesterol 92.1mg31%
Sodium 283.1mg12%
Potassium 145.7mg4%
Carbohydrates 5g2%
Fiber 1.9g8%
Sugar 1.3g1%
Protein 10.5g21%
Net Carbs 3.1g
Vitamin A 310.4IU6%
Vitamin B12 0.7µg12%
Vitamin C 15.4mg19%
Vitamin D 0.5µg3%
Calcium 184mg18%
Iron 1.1mg6%
Magnesium 12.4mg3%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.

I'm passionate about sharing easy, tasty recipes that are both delicious and healthy

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweetashoney. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweetashoney!

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Disclaimer

The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.

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