1cupwaterfiltered (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)
1/2cupbuttermelted and cooled slightly (or other traditional fat: ghee, lard, avocado oil, coconut oil etc.)
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 to 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. {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.