Savory Parmesan-Cauliflower Waffles
Servings Prep Time
6waffles 10minutes
Passive Time
Servings Prep Time
6waffles 10minutes
Passive Time
  • 6 eggspasture-raised preferred, room temperature preferred
  • 3cups cauliflower ricefrozen or partially or completely defrosted, or fresh
  • 1-1/2cups parmesan,grated or ground
  • 1-1/3cup cassava floursee link below in Recipe Notes
  • 1cup waterfiltered (or bone broth)
  • 1/2cup buttermelted and cooled slightly (or other traditional fat: ghee, lard, avocado oil, coconut oil etc.)
  • 1teaspoon thymedried (optional)
  • 1/2teaspoon baking soda,sifted
  • 1/2teaspoon sea salt
  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.