Cheesy Spinach Cauliflower Waffles

Ingredients

• 3 cups riced cauliflower
• 8 ounces frozen spinach, thawed
• 1 cup shredded mozzarella cheese (about 4 ounces)
• 1/2 ounce Parmesan cheese, grated (about 1/2 cup)
• 2 large eggs
• 2 cloves garlic, minced
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Set a tea towel in a sieve and place it in the sink or over a bowl. Place the riced cauliflower in a microwave-safe bowl and cover with plastic warp. Microwave on high for 10 minutes.
2. Carefully remove the plastic wrap and drain the cauliflower in the towel-lined sieve until cool enough to handle.
3. Preheat a waffle maker to medium-high and brush with oil.
4. Add the spinach to the towel-lined sieve and gather the ends together. Squeeze out as much liquid as possible, then transfer the mixture to a large bowl.
5. Stir in the mozzarella, Parmesan, eggs, garlic, salt, and pepper until well combined.
6. For mini waffles, spoon about 1/4 of the mixture into each section of the waffle maker. For large waffles spoon 1/2 cup of the mixture into each section of the waffle maker.
7. Close the lid and cook until the waffle is nicely browned on both sides. Remove and repeat with the remaining batter.