Cauliflower Breakfast Waffle


  • For the waffle batter:
  • 3 cups store-bought riced cauliflower
  • 1/2 cup all-purpose flour
  • 1/2 cup shredded Swiss or Gruyere cheese
  • 2 green onions, light green & dark green parts only, thinly sliced, plus 2 additional for garnish
  • 1 teaspoon kosher salt, plus additional for garnish
  • 1/2 teaspoon fresh ground black pepper, plus additional for garnish
  • 1/2 teaspoon paprika, plus additional for garnish
  • 3/4 cup buttermilk
  • 2 large eggs, beaten
  • Vegetable oil cooking spray
  • For topping:
  • Fried egg
  • 6 slices center-cut applewood-smoked bacon, cooked and coarsely chopped
  • 2 green onions, thinly sliced
  • Salt & pepper, to taste
  • Paprika, to taste


  1. Preheat a waffle iron on medium heat.
  2. In a large mixing bowl, add all ingredients except cooking spray. Stir until thoroughly combined.
  3. Grease heated waffle iron with vegetable oil cooking spray. Drop a level 1/2 cup of batter onto the bottom and evenly spread to the edges. Cook for 5 minutes. Carefully remove with an offset spatula and place on a cooling rack. Repeat with remaining batter.
  4. Enjoy waffles with desired toppings.