These crispy, cheesy waffles are made with cauliflower. They are savory waffles made with just four ingredients! These cauliflower waffles are perfect 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 cauliflower waffles!
4 Ingredient Cauliflower Waffles
They don’t taste like regular waffles – they are more like cauliflower hashbrowns, 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 as a snack. Or you can also serve them with eggs and bacon for a breakfast dish, top them with sour cream and herbs for an appetizer, make mini sandwiches for lunch, etc. The possibilities are endless.
I love them plain as a snack, but I can’t wait to make them for brunch the next time we host one. They’re so fun and delicious – I think they’d be great as a base for eggs benedict with hollandaise sauce.
Ingredients
- Finely riced cauliflower – the easiest way to rice cauliflower is in a food processor. You can get lots of tips in my how to make cauliflower rice post.
- Italian seasoned bread crumbs or seasoned panko
- Shredded cheddar cheese
- Large eggs
How to Make Them
Combine the cauliflower rice, breadcrumbs, cheese, and eggs in a large mixing bowl. Heat the waffle maker and grease it.
Scoop 1/4 cup of the cauliflower mixture and form it into a ball with your hands. You need to compact it so the waffle doesn’t fall apart once it’s cooked.
Place the ball on one of the sections in the waffle maker. Repeat this process with three more balls.
Lower the lid and let it rest on top of the cauliflower waffles. You don’t need to press it down – this will smash the waffles too much.
Cook them until they are golden brown and crispy. You can keep cooked ones warm in the oven while you finish cooking the rest of the batch.
Do you have to precook the cauliflower?
No, with this cauliflower recipe, you don’t have to cook the cauliflower rice first. It saves a lot of time!
Dipping Sauces
If you are serving these as a snack or appetizer, a dipping sauce goes well with them. There are quite a few options to try:
- Ranch dip
- Tartar sauce
- Salsa
- Guacamole
- Nacho cheese dip
Reheating Tips
If you have leftover cauliflower waffles, they will keep in the refrigerator for three to four days. They will soften once they are chilled, so I like to reheat them in the air fryer to crisp them up again.
If you don’t have an air fryer, you can warm them in the oven or toaster oven. I don’t recommend the microwave because they won’t get crispy.
More Crispy Cauliflower Recipes
Cauliflower Waffles
Ingredients
- 3 cups raw finely riced cauliflower (see note)
- 2 cups Italian seasoned panko bread crumbs (see note)
- 1 cup shredded cheddar cheese
- 2 eggs
Instructions
- Place the cauliflower, breadcrumbs, cheese, and eggs in a large mixing bowl. Mix them with a large spoon until evenly combined.
- Heat your Belgian waffle iron and grease it (both top and bottom grids).
- 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. Press the cauliflower mash a few times between your palms before forming a ball. You need to compact it first otherwise the mix will be too loose while cooking making it hard to remove the waffles off the iron. Place the ball into the middle of one of the four sections. Repeat and form three more balls and place into the other three sections.
- 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.
- Cook the cauliflower waffles until they are a crispy and a 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.
Notes
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
What’s the net carb on this curious?
I do not have the nutritional information for this recipe currently. I suggest using a website like verywell.com that let’s you input a recipe and it will provide you with the nutritional data
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!!
yay!! so glad you liked it =) =) My fridge is stuffed with cauliflower right now, I’m not even exaggerating!
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!
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!
thanks for taking the time to let me know how they turned out! It’s always makes me so happy to read successful results!
ohhhh la la! I’ve got to try this! Just conjuring up some dips to serve it with – salsa, dill pickle dip, garlic aioli……..
that sounds yummy!
Ooh I love this idea. They look adorable! 🙂
hehee. it’s dangerous to make things mini. I ate almost all of them!