Ingredients

The following ingredients have 4 Servings
  • 2 ¼ cups cauliflower crumbles (10-ounce bag frozen riced cauliflower or 12-ounce bag frozen cauliflower florets, riced in the food processor)
  • 4 large eggs
  • ½ cup all-purpose, whole wheat, oat or almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon coarse salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ cup sharp cheddar cheese
  • 4 large eggs
  • Pinch coarse salt, ground black pepper and crushed red pepper flakes
  • 2 tablespoons flat-leaf Italian parsley, green onion or chives, chopped

Instruction

  • Place cauliflower crumbles, eggs, flour, baking powder, salt, pepper, onion powder and garlic powder into a bowl and whisk until combined. Fold in cheddar cheese.
  • Heat a Belgian waffle maker to medium heat. Coat with cooking spray. Scoop ½ cup batter and spread on the bottom of the waffle maker. Close lid and cook 4-6 minutes, until waffle is browned and cooked through. Remove and repeat with remaining batter, coating with cooking spray between each waffle.
  • In the meantime, coat a medium frying pan with cooking spray and heat to medium. Crack 4 large eggs into the pan once it's hot and season with salt, black pepper and red pepper flakes. Allow to cook for a few seconds, then turn heat down to medium-low. Allow to cook until egg white is almost set, then put a lid on the pan and turn to low. Cook just until top of the white is set, but yolk is completely uncooked.
  • Top waffles with fried eggs and parsley, green onion or chives.