Eggs Paloma {savory Parmesan waffle, topped with sunnyside up egg, heirloom tomato and blue cheese}

Savory Parmesan-Cauliflower Waffles

Prep Time 10 minutes
Total Time 40 minutes
Servings 6 waffles
Author Megan


  • 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); or Sourdough version: use 1/2 cup water + 1/2 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)
  • 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


  • 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 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.
  • 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.}
  • Serve topped with butter and maple syrup or honey. Serve topped with fresh feta or chevre and chives. Serve topped with chopped bacon.


Here's where I buy cassava flour.

Here's the ceramic coated waffle iron I use.