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Savory Parmesan-Cauliflower Waffles are SO good. You’ll love this savory meal for breakfast, lunch or dinner! Gluten-free and Primal.
Which cauliflower to use
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.
How do Savory Parmesan-Cauliflower Waffles taste
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 chèvre 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.
But, we usually eat them with a fork and knife … because of the toppings!
TOPPINGS for Savory Parmesan-Cauliflower Waffles
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.
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. Chives make these waffles that much more perfect. Try them again and remind yourself of the revelation of flavor that they add.
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.
Why eat savory waffles
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! It was SO good that I savored it at both meals.)
I just pour in the batter and walk away for 5 minutes. The batter takes 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.
What to serve with Savory Parmesan-Cauliflower Waffles
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.
Grab the waffle when you have to eat and run.
Or pack the waffles in lunches.
Savory Parmesan-Cauliflower Waffles
Equipment
Ingredients
- 6 eggs pasture-raised preferred, room temperature preferred
- 3 cups cauliflower rice frozen or partially or completely defrosted, or fresh
- 1-½ cups Parmesan grated or ground
- 1-⅓ cup cassava flour see link below in Recipe Notes
- 1 cup water filtered (or bone broth); or Sourdough version: use ½ cup water + ½ cup whey or sour raw milk to ferment the batter to reduce phytic acid in cassava (just allow finished batter to sit out for 4 hours, then refrigerate for 1-4 days before baking)
- ½ cup butter melted and cooled slightly (or other traditional fat: ghee, lard, avocado oil, coconut oil etc.)
- 1 teaspoon thyme dried (optional)
- ½ teaspoon baking soda sifted
- ½ teaspoon sea salt
Instructions
- Place the following ingredients into blender: eggs, water, cooled fat. Blend briefly, about 5 seconds.
- In a medium sized bowl stir together cassava flour, sifted baking soda and sea salt. Add to blender.
- Blend batter for 10 seconds. Scrape down sides and blend another 5 seconds.
- Add cauliflower rice and Parmesan. Do not blend. Use a long wooden spoon or spatula to quickly fold the batter, rice, and Parmesan together.
- Heat waffle iron according to manufacturer's directions. Fill waffle iron only ½ to ⅔ full with batter or it will overflow as it expands. Use the first waffle to decide how much batter you'll need each time.
- Cook waffles a minimum of 4 minutes and up to 5 minutes, until they're golden brown and fragrant. {Go longer if you want the outside to be crunchier.}
- For sweet + savory: Serve topped with butter and maple syrup or honey. Or, top with fresh feta or chèvre + chives. Add chopped bacon.
Notes
Here's where I buy cassava flour. Free shipping, excellent care with the growing and harvesting of the plant, and family owned.
Nutrition
Renee Kohley says
Oh what a fun meal change up! We seem to be in a rut and this looks perfect!
Megan Stevens says
Oh yay! That’s a good reason to make these; you’re right: so different that the usual dinner fare. 🙂
Raia Torn says
I love this! My hubby loves savory waffles, so I’m sure these will be a hit!
Megan Stevens says
Great, enjoy!
linda spiker says
The toppings alone are incredible but placed atop a savory waffle…totally dreamy!
Megan Stevens says
Thank you! So kind. Yay.
Anna @GreenTalk says
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.
Megan Stevens says
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.
Carol @studiobotanica says
LOVE savoury choice for this recipe. I am missing a waffle iron.. The entire meal is a dream!
Megan Stevens says
Thank you, Carol! I am so glad to have a waffle iron again. I missed having one, too.
My Darla Clementine says
These sound great! I need to pick up a waffle iron!
Megan Stevens says
They are the best!
Emily @ Recipes to Nourish says
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.
Megan Stevens says
Yay!! SO good! 🙂
Carrie Olson says
Where did you get the inspiration for this lovely dish? Thank you! Also, what would you change to make egg-free?
Megan Stevens says
Sorry, Carrie. This one can’t become egg-free. There are 6 eggs in the batter. 🙁
Carrie Olson says
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 says
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 says
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 says
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.
Kassia says
Did you smoke the pork belly? I have a huge one sitting in my freezer and the curing process is daunting…I’ve done it before but it takes up so much space in the fridge for at least a week. I’m open to new methods!!
Elaina Newton says
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 says
Aw, that’s good to know, Elaina. I just assumed all TJs had that product! 🙁 Okay, enjoy! and yay for your new waffle iron!
pianofemme says
This waffle recipe is Inspired! Made my first batch last evening. I’ve made and consumed all the nut/egg/flax/chia waffles from your cookbook, Megan, and am so pleased with this cauli/egg/parm version. What ingredient swaps would work for the cauliflower (partly potatoes?), and what (if anything) can sub for the parmesan? Many thanks, Darcy
Megan Stevens says
I’m so glad, Darcy!! Yes, grated potatoes or sweet potatoes could work in place of the cauliflower. Same thing for the parm- any smashed veggie or fruit, or grated. Each sub will change the texture and outcome, but there would be many good variations.
pianofemme says
Much appreciated. You look great in the tiny house pic!
Megan Stevens says
Thank you! xo! 😉
Kassia says
Hi Megan, did you find your pork belly bacon was incredibly fatty and didn’t fry up like “normal” bacon? Ours would just stay soft and fatty, never getting crisp. But the meaty parts would overcook and get tough. 🙁
Another question. What kind of parmesan do you use for these waffles? Do you grate it yourself on a microplane (which would take a long time) or buy it pre-shredded, or something else? Also have you ever seen organic, grass-fed parmesan cheese? I never have.
Can’t wait to try this recipe! I guess I will have to order some cassava flour unless you can recommend a substitute! 🙂
Megan Stevens says
Hi Kassia, yes, definitely! Pork belly has a layer of fat that stays fatty with some pieces. Other pieces completely caramelize, so the fat kind of crushes in your mouth- crazy good crunch. Long low heat helps to caramelize the fat, but I do take out any meaty pieces that are done as I go, so they don’t get tough.
Re parmesan, I buy the already grated sheep’s milk Pecorino Romano from Italy from Trader Joe’s. It is similar to Parmesan. I try to buy all of our cheese from France, but when I can’t I look for other European countries that sometimes have good husbandry principles as well. It is in the refrigerator section top shelf with 2 others next to it that are similar but not from Italy alone.
I do recommend cassava. It is unparalleled, and I believe it will always have my heart. Well worth having. 🙂