Low Carb Cauliflower Waffle Rolls

Welcome back to Sunday Scratchups, your weekly recipe from scratch around grocery sales and affordable ingredients. This week we’re making Low Carb Cauliflower Waffle Rolls — because cauliflower has been on sale, and because I wanted to share this fun and even tastier modification to the Low Carb Cauliflower Rolls recipe I posted a few months back.

As we kept making the low carb cauliflower rolls, MashupDad started adding a little Parmesan cheese to the original recipe. Then, one of his coworkers suggested cooking them up in the waffle iron — which makes them slightly less crumbly, and also lets you break them apart easily to make sandwich halves or quarters.

By the way, I’m keeping this recipe handy for next April Fool’s Day! Do you think Mr. 8 would buy that Low Carb Cauliflower Waffle Rolls with white cheddar cheese were actually… cinnamon waffles with frosting? 😉

Low Carb Cauliflower Waffle Rolls

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
1/4 cup shredded Parmesan cheese
1/4 tsp garlic powder
1/4 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.

These savory Low Carb Cauliflower Rolls are perfect…

… for sandwiches, broiling up with a little cheese on top, with scrambled eggs, and more! Confession time: I cooked up the cheddar cheesy one pictured above for MashupDad, but kind of ended up eating it myself — they’re just that good. These are low carb and also gluten free, as long as you use a Parmesan without wheat-based fillers. Be forewarned that low Carb Cauliflower Waffle Rolls are very filling, so plan accordingly when incorporating these into your own meals.

Low Carb Cauliflower Rolls, printable recipe

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Low Carb Cauliflower Waffle Rolls

Cook ModePrevent your screen from going dark

Course bread

Total Time 45 minutes minutes

Servings 5

Author Rachel Singer

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
• 1/4 cup shredded Parmesan cheese
• 1/4 tsp garlic powder
• 1/4 tsp sea salt
• Cooking spray

Instructions

• 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.

Notes

These are also low carb and gluten free!

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