Cheesy Spinach Cauliflower Waffles


Cooking foods in a waffle iron somehow makes them more appealing. These cauliflower waffles are like cauliflower fritters, but they’re more fun to eat. 

If you don’t own a waffle iron, you can shape these into individual patties and fry them in a skillet as patties. Keep them on the small side to help hold them together. Waffle irons vary quite a bit from brand to brand. Some are very deep, whereas others are quite shallow. The cooking time will vary depending on these factors. 

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Cheesy Spinach Cauliflower Waffles


  • 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


  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.

Yield: 8 mini or 4 large waffles (4 servings)

Food energy: 170 kcal

Total fat: 9.1g

Carbohydrate: 7.8g

Protein per serving: 14g

Total dietary fiber: 3.1g

This recipe is an excerpt for Carolyn Ketchum’s new cookbook, the Everyday Ketogenic Kitchen. Get it on Amazon.

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5 years ago

Wow! These are delicious! I do not own a waffle maker so I made 4 (very large) “pancakes” or “hash browns” on a griddle. I made sure to add a few tablespoons of olive oil on the griddle to ensure a good sear that would taste good and help hold each pancake together, especially as I flipped them over to cook the second side. I made these for breakfast and have 3 left over and will enjoy them during the work week as breakfast, lunch or as a side for supper. I used frozen Birdseye Cali-rice, which saves a lot… Read more »

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