Cauliflower Waffles

These crispy, cheesy waffles are made with cauliflower. They are fun and easy and can be eaten for any meal.

Cauliflower prices have finally dropped so of course I went out and bought four big ones, allowing me to experiment with more creations, like these waffles! They don’t taste like yeast waffles. They are more like cauliflower hash, shaped like waffles and cooked until crisp in a waffle iron. If you’ve tried my cauliflower tots, they have a similar flavor and texture.

These cheesy cauliflower waffles are so flavorful, that you can easily eat them on their own. You can also serve them with eggs and bacon for a breakfast dish, top them with something for an appetizer, make mini sandwiches for lunch, etc. The possibilities are endless. I haven’t done any of those things because I couldn’t stop eating them. But ideally, I’d love to make a brunch dish with them. Maybe as a base for eggs benedict?

Cauliflower Waffles


  • 3 cups raw cauliflower crumbs (cauliflower florets should be placed in food processor and pulsed a few times until they resemble course crumbs)
  • 2 cups Italian seasoned panko bread crumbs (make sure you used seasoned, otherwise you'll need to add other flavoring to these)
  • 1 cup shredded cheddar cheese
  • 2 eggs


1. Add the cauliflower, breadcrumbs, cheese and eggs into a large mixing bowl. Mix with a large spoon until everything is evenly combined.

2. Heat your Belgium waffle iron and grease it (both top and bottom grids).

3. Scoop out 1/4 cup of cauliflower mixture. You can be slightly under, but don't go over more than 1/4 as it will be too much and it will overlap with the other waffle iron sections. Compact the cauliflower mash a few times between your palms before forming a ball. You need to compact it first, otherwise the mix will become loose while cooking and will be hard to remove off the iron. Place ball into the middle of one of the four sections. Repeat and form three more balls and place into the other three sections.

4. Lower the top iron down, but do not press it down. The natural weight should be enough. If you press down, the pressure will thin out your waffles too much and cause your waffles to have loose crumbs which will lead to them falling apart.

5. Cook cauliflower waffles until they are a crispy, dark golden brown. Avoid opening the waffle iron too early to check on them. You will need to cook the waffles longer than when the light indicates they are done, so wait at least for the light before checking on your waffles. Carefully remove finished waffles and repeat again until all your cauliflower batter is used up.

All images and content are © Kirbie's Cravings.

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10 comments on “Cauliflower Waffles”

  1. Ooh I love this idea. They look adorable! 🙂

  2. ohhhh la la! I’ve got to try this! Just conjuring up some dips to serve it with – salsa, dill pickle dip, garlic aioli……..

  3. Just munching on these right now! Excellent! They almost looked as good as your photos – and that’s a rarity with recipes and me! And they didn’t fall apart in the waffle iron, which is beyond a rarity for me, haha. Delicious with my homemade spicy tartar sauce. Thank you!

  4. Also, for anyone trying these, they are much easier than other cauliflower recipes because you skip the pre cooking, cooling and squeezing steps.

    • haha, yes! I’ve done those type of recipes as well, but I love that I didn’t need to cook the cauliflower to make this. It just cooks super fast in the waffle iron!

  5. Finally the price of cauliflower has come down and I made these totally amazingly delicious waffles!! I just devoured them!! They were so delicious! Super easy to make too! Can hardly wait to try your other cauliflower recipes Kirbie!! 

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