Ingredients

The following ingredients have 4 Servings
  • 6 eggs (pasture-raised preferred, room temperature preferred)
  • 3 cups cauliflower rice (frozen or partially or completely defrosted, or fresh)
  • 1-1/2 cups Parmesan (grated or ground)
  • 1-1/3 cup cassava flour (see link below in Recipe Notes)
  • 1 cup water
  • 1/2 cup butter (melted and cooled slightly (or other traditional fat: ghee, lard, avocado oil, coconut oil etc.))
  • 1 teaspoon thyme (dried (optional))
  • 1/2 teaspoon baking soda (sifted)
  • 1/2 teaspoon sea salt

Instruction

  • Place the following ingredients into blender: eggs, water, cooled fat. Blend briefly, about 5 seconds.
  • In a medium sized bowl stir together cassava flour, sifted baking soda and sea salt. Add to blender.
  • Blend batter for 10 seconds. Scrape down sides and blend another 5 seconds.
  • Add cauliflower rice and parmesan. Do not blend. Use a long wooden spoon or spatula to quickly fold the batter, rice, and parmesan together.
  • Heat waffle iron according to manufacturer's directions. Fill waffle iron only 1/2-2/3 full with batter or it will overflow as it expands. Use the first waffle to decide how much batter you'll need each time.
  • Cook waffles a minimum of 4 minutes and up to 5 minutes, until they're golden brown and fragrant. {Go longer if you want the outside to be crunchier.}
  • For sweet + savory: Serve topped with butter and maple syrup or honey. Or, top with fresh feta or chèvre + chives. Add chopped bacon.