Soft and savory, these cauliflower waffles make for a healthy and gluten-free breakfast. Try with crispy chicken or top with a runny egg for breakfast!
This recipe uses cauliflower florets, eggs and almond flour to create a thick and hearty waffle that’s crispy on the outside and soft on the inside. To get these waffles nice and savory, this recipe calls for a mix of garlic powder and nutritional yeast for bursts of zingy, cheesy flavor in every bite.
Start by pulsing cauliflower florets in a food processor until it resembles a crumbly flour. Next, add the remaining ingredients and pulse until you get a smooth batter. Pour the batter into a greased waffle iron and cook for five minutes each.
Note: Since these waffles are made from cauliflower, they are lighter and more fragile than traditional waffles. It’s important to let each waffle cook for a full 5 minutes until they’re slightly browned. Carefully remove the waffles from the iron by running a small spatula underneath to loosen them up. Set aside to keep warm while cooking the remaining two waffles.
Enjoy your cauliflower waffles topped with a fried egg, with grass-fed butter and syrup, or whatever savory accouterments you prefer!
Perfectly Crispy Cauliflower Waffles with Zero Gluten
Tools
- Waffle Iron
- Food processor
Ingredients
- Coconut oil, for greasing
- 1 cup cauliflower florets
- Pinch of salt
- 4 eggs
- ½ cup almond flour
- 1 t baking powder
- 2 T nutritional yeast
- 1 T flax meal
- ½ t garlic powder
- 1 t parsley
Instructions
- Preheat a waffle iron to medium heat and grease generously with coconut oil.
- Pulse the cauliflower florets and salt in a blender until it resembles a crumbly flour.
- Add the remaining ingredients to the food processor and pulse until all the ingredients are smooth.
- Pour a third of the batter (about ½ cup) into the waffle iron and cook for 5 minutes or until thick and golden brown. Repeat with the remaining batter.
Article shared with permission from Paleo Hacks
