- 3 cups raw finely riced cauliflower (see note)
- 2 cups Italian seasoned panko bread crumbs (see note)
- 1 cup shredded cheddar cheese
- 2 eggs
Place the cauliflower, breadcrumbs, cheese, and eggs in a large mixing bowl. Mix them with a large spoon until evenly combined.
Heat your Belgium 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.
The easiest way to finely chop cauliflower florets is in a food processor. Place the florets in the food processor and pulse them a few times until they resemble coarse crumbs.
If you can't find seasoned breadcrumbs, you can use plain ones but you will need to season them yourself with salt, pepper, and other spices like dried Italian seasoning otherwise the cauliflower waffles won't have much flavor.