Cauliflower Waffles

Ingredients

• 2 cups Cauliflower Rice (fresh or thawed)
• 4 large Eggs
• 2 tablespoons Unsweetened Almond Milk
• 1 cup Almond Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Paprika
• 1/4 teaspoon Salt
• 1/2 teaspoon Italian Seasoning
• 2 cups Grated Mozzarella

Instructions

1. 1

   If using fresh cauliflower, cut into florets, place half the head of cauliflower florets in a food processor and blend until it forms a rice-like texture. Measure 2 cups. Set aside.

2. 2

   In a large mixing bowl, whisk the eggs, and almond milk.

3. 3

   Whisk in almond flour, baking powder, garlic powder, paprika, salt, and Italian seasoning until the batter is smooth.

4. 4

   Stir in grated mozzarella and uncooked cauliflower rice. Let the batter rest for 10 minutes to thicken.

5. 5

   Preheat a waffle maker for at least 5 minutes or until the green light of your waffle iron tells you it is ready to be used.

6. 6

   Slightly oil the surface of the irons with a pastry brush and coconut oil or avocado oil. Don't overoil the iron!

7. 7

   Pour 2½ to 3 tablespoons of batter per waffle - not more, or they get difficult to cook.

8. 8

   Bake for about 3-4 minutes in the waffle iron. Play with time from 2 minutes 30 to 4 minutes to reach your favorite texture. The longer you bake them, the dryer they will be.

9. 9

   Release the waffle from the waffle maker using a fork, transfer on a cooling rack and cool down for 2-3 minutes before serving. They get crispy in after 1 minute on the cooling rack.

10. 10

    Serve with sour cream, avocado slices, or a fried egg.

11. 11

    --- Storage ---

12. 12

    Store in the fridge for up to 3 days in an airtight container. Rewarm in an iron waffle maker or bread toaster.

13. 13

    You can freeze the cooked waffles in zip-lock bags and defrost them the day before. Rewarm either in an iron waffle maker or bread toaster.