Breakfast

Savory Cauliflower Waffles

Riced cauliflower is the hero of these crisp and savory waffles that are fit for breakfast or dinner, and require just 10 minutes of prep.

Servings
6
Prep Time
10 min
Duration
30 min

Ingredients

  • 3 large eggs
  • 12 oz (3 cups) packaged riced cauliflower (NOTE: Find it in the refrigerated section of the produce department. Avoid frozen for this use.)
  • 1/2 cup whole-wheat flour
  • 1 tsp each mild smoked paprika and baking powder
  • 1/2 tsp each sea salt and ground black pepper
  • 1/2 cup shredded extra-sharp Cheddar cheese

Preparation

1. In a large bowl, beat eggs.

2. Mix in riced cauliflower, flour,
paprika, baking powder, salt and
pepper to form a thick batter. Gently
stir in cheese. (MAKE AHEAD: Make
batter up to 12 hours in advance;
cover and store in the refrigerator.) 

3. Heat a waffle iron on high
according to a manufacturer’s
instructions. Generously coat the
iron’s plates with cooking spray. 

4. Add 1/2 cup batter into center
of plate and close iron. Cook until
browned and set, about 3 minutes.
Repeat with remaining batter, misting
with cooking spray between waffles. 

TIP: We used a square waffle iron,
but you can use any size or shape.
Pour the batter into the center, and
it will spread. However, avoid using a
waffle maker with very deep pockets
for this recipe.

Nutrition Information

  • Serving Size 1 waffle
  • Calories 132
  • Carbohydrate Content 11 g
  • Cholesterol Content 102 mg
  • Fat Content 7 g
  • Fiber Content 3 g
  • Protein Content 8 g
  • Saturated Fat Content 3 g
  • Sodium Content 349 mg
  • Sugar Content 1.5 g
  • Monounsaturated Fat Content 2 g
  • Polyunsaturated Fat Content 1 g