Low Carb Cauliflower Waffle Rolls

• Vegetarian
• Gluten free

• Produce

  • 1/4 tsp Garlic powder
  • 3 cups Riced” cauliflower

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 3 tbsp Almond flour
  • 1 tbsp Coconut flour
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 1 Cooking spray

• Dairy

  • 1/4 cup Parmesan cheese

Found on mashupmom.com

Description

Ingredients

• 3 cups “riced” cauliflower (less than a large head of cauliflower, so rice your florets a bit at a time until you hit three cups)
• 3 Tbsp almond flour
• 1 Tbsp coconut flour
• 2 eggs
• ¼ cup shredded Parmesan cheese
• ¼ tsp garlic powder
• ¼ tsp sea salt
• Cooking spray

Directions

• Wash cauliflower and chop into florets.
• Add to food processor and pulse until your cauliflower reaches “rice” consistency, scraping down the sides as necessary.
• Combine riced cauliflower, eggs, almond flour, coconut flour, Parmesan cheese, garlic powder, and sea salt in large bowl and stir until well combined.
• Spray your waffle iron with cooking spray and heat on medium until ready to cook.
• Scoop out a half cup of cauliflower mixture, packed, and add to waffle iron.
• Press out slightly, then close waffle iron and cook for six minutes.
• Open to reveal your low carb cauliflower waffle roll in all its browned glory!
• Repeat the process with the rest of your cauliflower mixture, spraying your waffle iron again if rolls start to stick.
• Makes five rolls, which you can store tightly covered in your refrigerator for up to a week.