Savory Parmesan-Caulifower Waffles {Paleo}

Savory Parmesan-Cauliflower Waffles {Paleo}

Megan Breakfast, Main Dishes 22 Comments

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Any vegetable with the word flower in it has to be lovely, right?

This recipe can use frozen cauliflower rice, like the organic products we now find at both Costco and Trader Joe’s. Or it can use fresh cauliflower rice, homemade or store bought. But I created this recipe as a quick meal, so I use the convenience product. I buy the organic frozen cauliflower rice at Trader Joe’s and use the whole bag for one recipe.

It’s so easy. 🙂

The inside texture of these waffles is soft, like the-sandwich-bread-of-your-dreams texture: tender– doughy yeast bread meets pastry.

We have folded our waffles over and used them for sandwich bread, filled with sandwich toppings (like ham and cheese, or chevre and bacon).

The leftovers are great heated in a toaster oven and eaten by the section; (they get crunchier on the outside this way). I like to pick mine up, each little quadrant/pie shaped piece, to take bites.

We usually eat them with a fork and knife…because of the toppings!

TOPPINGS

I am really excited to talk to you about the toppings for this waffle. In the photos from this post you can see one of my favorite ways to top them: chevre/feta, chives, and bacon. LOVELY.

And, surprisingly or not, these savory waffles are also GREAT with butter and maple syrup on them, because, of course. Pure maple syrup and butter on something with parmesan- YUM.

There is dried thyme in the recipe, which is optional. I REALLY like thyme and honey together: great. So I say, yes. Thyme can go sweet or savory, compatible with the versatility of this recipe. So these waffles are delicious served with butter and honey on top.

Lastly, lately, my favorite way to eat them is with butter, honey and bacon. It combines everything that’s best sweet AND savory. And the raw honey butter combined with the doughy texture of the inside of these waffles is like fireworks. Pastry-pause-and-appreciate.

Other than the fact that I LOVE waffles because of their flavor and texture and significant divots to hold toppings, absorb toppings, and create texture (and who, BTW, invented waffles?, because they’re a total genius), I LOVE waffles because I don’t have to stand over dinner or breakfast and monitor the process or flip anything.

(Yesterday, for example, I worked a long day at our cafe. SO I had this marvelous waffle recipe for both breakfast AND dinner, he he! It was SO good that I savored it at both meals.)

I just pour in the batter and walk away for 5 minutes each time. The batter will take 10 minutes or less to assemble in the blender and then easy-peasy, the waffle iron is your *kitchen butler* and does the rest of the work for you.

Savory Parmesan-Caulifower Waffles {Paleo}

Serve bitter greens on the side if it’s dinner (like arugula). Or serve nothing on the side because waffles speak for themselves. At breakfast, serve hot chocolates on the side, because it will make everyone very very happy. Or grab the waffle when you have to eat and run. Or pack the waffles in lunches.

One more BTW, regarding the original toppings for this waffle recipe: CHIVES are SO lovely. If you haven’t purchased or grown chives lately because you forgot about them or fresh herbs seemed superfluous, I hope you’ll reach out and grab some right away. They are SO SO special. They are lovelier than green onions and more nuanced. Fresh herbs are one of life’s delights. They will make these waffles that much more perfect. Try them again and remind yourself of the revelation of flavor that they add.

Savory Parmesan-Cauliflower Waffles {Paleo}

 

Savory Parmesan-Cauliflower Waffles
Yum
Print Recipe
Servings Prep Time
6 waffles 10 minutes
Passive Time
30 minutes
Servings Prep Time
6 waffles 10 minutes
Passive Time
30 minutes
Savory Parmesan-Cauliflower Waffles
Yum
Print Recipe
Servings Prep Time
6 waffles 10 minutes
Passive Time
30 minutes
Servings Prep Time
6 waffles 10 minutes
Passive Time
30 minutes
Ingredients
  • 6 eggs pasture-raised preferred, room temperature preferred
  • 3 cups cauliflower rice frozen or partially or completely defrosted, or fresh
  • 1-1/2 cups parmesan, grated or ground
  • 1-1/3 cup cassava flour see link below in Recipe Notes
  • 1 cup water filtered (or bone broth)
  • 1/2 cup butter melted and cooled slightly (or other traditional fat: ghee, lard, avocado oil, coconut oil etc.)
  • 1 teaspoon thyme dried (optional)
  • 1/2 teaspoon baking soda, sifted
  • 1/2 teaspoon sea salt
Servings: waffles
Instructions
  1. Place the following ingredients into blender: eggs, water, cooled fat. Blend briefly, about 5 seconds.
  2. In a medium sized bowl stir together cassava flour, sifted baking soda and sea salt. Add to blender.
  3. Blend batter for 10 seconds. Scrape down sides and blend another 5 seconds.
  4. Add cauliflower rice and parmesan. Do not blend. Use a long wooden spoon or spatula to quickly fold the batter, rice, and parmesan together.
  5. Heat waffle iron according to manufacturer's directions. Fill waffle iron only 1/2-2/3 full with batter or it will overflow as it expands. Use the first waffle to decide how much batter you'll need each time.
  6. Cook waffles a minimum of 4 minutes and up to 5 minutes, until they're golden brown and fragrant. {Cook longer if you want the outside to be crunchier.}
  7. Serve topped with butter and maple syrup or honey. Serve topped with fresh feta or chevre and chives. Serve topped with chopped bacon.
Recipe Notes

Here's where I buy cassava flour.

Here's the ceramic coated waffle iron I use.

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Savory Parmesan-Caulifower Waffles {Paleo}

Side note- do you see my bacon? We got a pastured pig this year, from a nearby farm, and made our own pork belly bacon. It’s like candy for me. I nibble on it like chocolate, and it literally makes me happy. I think it’s the vitamin D. Did you know pork fat is HIGH in vitamin D? It’s a perfect food to eat a lot of (I say!) while you’re waiting for spring to arrive… 😉 (Which, for the record, I am.)

  • Renee Kohley

    Oh what a fun meal change up! We seem to be in a rut and this looks perfect!

  • Raia Torn

    I love this! My hubby loves savory waffles, so I’m sure these will be a hit!

  • linda spiker

    The toppings alone are incredible but placed atop a savory waffle…totally dreamy!

  • I have been dying to eat pancakes lately. What do I do with the cheese. I can’t have it but I bet it really adds to the dish.

  • LOVE savoury choice for this recipe. I am missing a waffle iron.. The entire meal is a dream!

  • My Darla Clementine

    These sound great! I need to pick up a waffle iron!

  • Emily @ Recipes to Nourish

    LOVE this recipe!!! I can’t wait to make them! I want to try them with all of those toppings, but I’m especially excited about the butter, honey and bacon toppings.

  • Carrie Olson

    Where did you get the inspiration for this lovely dish? Thank you! Also, what would you change to make egg-free?

  • Megan Stevens

    Oh yay! That’s a good reason to make these; you’re right: so different that the usual dinner fare. 🙂

  • Megan Stevens

    Great, enjoy!

  • Megan Stevens

    Thank you! So kind. Yay.

  • Megan Stevens

    I’m glad you asked that. I need to put a note in the recipe. It actually works without! I make the batter without for my daughter. Just add a bit more cauli rice. They turn out great.

  • Megan Stevens

    Thank you, Carol! I am so glad to have a waffle iron again. I missed having one, too.

  • Megan Stevens

    They are the best!

  • Megan Stevens

    Yay!! SO good! 🙂

  • Megan Stevens

    Sorry, Carrie. This one can’t become egg-free. There are 6 eggs in the batter. 🙁

  • Ooo, I’m bookmarking this to try eventually because I now have a waffle iron (which I’ve never used – whoops) and cassava flour! I’ll have to stop at Whole Foods to get the frozen cauliflower rice. I’ve been looking for it at my local TJ’s for several years now, but they still don’t sell it.

  • Megan Stevens

    Aw, that’s good to know, Elaina. I just assumed all TJs had that product! 🙁 Okay, enjoy! and yay for your new waffle iron!

  • Carrie Olson

    I’ve taken note of your egg-free recipes, but have yet to purchase gelatin or grass-fed collagen. In replacement of eggs in baked items, are these 2 ingredients most effective for recipes using fewer eggs, or could I potentially halve this recipe and try the above substitute(s), using one of your egg-free recipes as a guide? In other posts, you’ve mentioned that “cassava flour works well in baking without the use of eggs.” I’m curious how I might do it, I’m new to egg-free living, and still reeling. But committed. Eggs are such a powerhouse of nutrition and, until recently, a big part of my attempts at a nutrient-dense diet. I know it’s a learning curve, and would LOVE to learn how to convert recipes like this. Thank you so much for continuing to share your wealth of knowledge and experience through your blog posts. So helpful to me!

  • Megan Stevens

    Hi Carrie, if you’d like an egg-free waffle recipe I refer you to this recipe of mine over at Empowered Sustenance: http://empoweredsustenance.com/egg-free-paleo-waffles/
    You really can’t convert recipes with 6 eggs to be egg-free. You can only convert recipes with 1-2 eggs. So it’s better to just look at egg-free baked good recipes in this case (especially with waffles!). I love the waffles I created for Lauren’s site. I hope they work well for you. Thanks!

  • Carrie Olson

    Thank you so much, Megan… we’ve tried these & love them! You mentioned buying a local, pastured pig and making your own pork belly bacon. I’m wondering do you first ‘cure’ the meat– I’m confused with ‘cured’ and ‘uncured’ in store-brands. Do you have an article on this or can recommend one?

  • Megan Stevens

    No, we didn’t cure the meat, just slow-cooked the bacon at 300 degrees F. so the fat rendered gradually the whole time while baking. This article describes the issues with curing and nitrates: http://www.foodrenegade.com/are-nitrates-bad-the-real-issue/ Basically, we need to eat *all* cured/”uncured” items in moderation.