Here’s a CAULIFLOWER Waffle Recipe that’s been helping me incorporate more veggies into my mornings. Made in the blender and completely flourless, it’s healthy, yummy and also fun to make. Feel free to experiment on the toppings 🙂
It wouldn’t be All Purpose Veggies without this ever trending vegetable, the cauliflower!
I absolutely love cauliflower. It’s turned from an unfriendly alien veggie to a household staple ever since its debut as a rice substitute, and I’ve been looking for more ways to incorporate cauliflower into my baking ever since.
And you wouldn’t believe how easy and yummy it is to incorporate cauliflower into your waffle batter recipe.
This cauliflower waffle recipe can be both savory and sweet, and prepared all in the food processor under 5 minutes 🙂
Ingredients used to make Cauliflower Waffle
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Cauliflower – part of the Cruciferous vegetable family, cauliflower is an essential ingredient to a healthy diet. I used frozen cauliflower rice for this recipe, but you can also use fresh or frozen florets.
- Oatmeal – Oatmeal acts as a binder in this recipe. Plus it adds a satisfying chew! You can use old-fashioned (rolled) or quick-cooking oats, but I wouldn’t recommend using steel cut for this recipe. If you want to keep this strictly gluten-free (some oats are produced in the same facility as wheat), be sure to buy the one with the GF label like this one.
- Eggs – I used regular large eggs. I haven’t tried using egg replacements like flax or chia yet, so you might not get the same results if you decide to substitute.
- Salt – Pink Himalayan salt is what I have at home, so it’s what I use, but you can use any kind for this recipe.
- Sugar of Choice – I’ve used raw cane sugar as well as honey powder for this recipe but you can use other sugars such as coconut, maple or date sugars
- Light Olive Oil – Instead of olive oil, you can use coconut oil, or avocado oil here if you’d like.
More Cauliflower Recipes
Recipe Variations and Optional Add Ins for Cauliflower Waffles:
- You don’t have to keep this waffle batter plain. Feel free to add some chopped nuts, berries or chocolate chips to keep this recipe interesting. You can also add crumbled feta cheese, or shredded mozzarella cheese into the batter if you prefer a savory version.
How to Make this Waffle Recipe Healthier
- Make these cauliflower waffles even healthier by adding a tablespoon of nuts, seeds into the batter to add texture and nutrition.
- You can also reduce the sugar by half (this would make this less sweet), or substitute the sugar with a sugar-free substitute.
How to Store
These are best right out of the waffle griddle, but if you have any leftover, you can place them in the fridge for up to 3 days or freeze up to 4 months! Defrost at room temperature.
- Use batter right away after prep. They will deflate over time, so I’ve found that you don’t want the batter sitting out on the counter for too long.
- Serving size will vary based on the size of your waffle pan, and I got 2 full circular waffles out of this recipe.
More Breakfast Recipes
Flourless Cauliflower Oatmeal Waffles
- 1 cup quick or old-fashioned oats* ~95g
- 1 – 2 Tbsp granulated sugar of choice **
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup packed cauliflower rice I used frozen
- 2 large eggs
- 2 T light olive oil
- 1 Tbsp ground flaxseed meal optional, to increase fiber
- Preheat Waffle Iron
- Blend all ingredients in blender or food processor until smooth.
- Let sit for 10-15 minutes for the oats to absorb all the liquid.
- Pour onto a lightly oiled waffle maker (or frying pan) and cook until golden.
- Top with drippy almond flour, nuts or chickpeas to dress it up
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