If you make these cauli waffles we want you to expect something a little different. They’re really tasty, a little crunchy with a soft middle.  We love them served with a poached egg and nitrate free bacon.  OMG, yum!

If you don’t have a waffle maker then just cook them in a frying pan like you would a fritter, or you can use a sandwich press.

We like to do this dish mostly by hand as we find the texture a lot nicer but if you want to chop all the ingredients in your food processor go ahead, we personally don’t think it’s as nice though.

These waffles freeze well, just separate them between baking paper and to re-heat just fry off in a frying pan in a small amount of butter, ghee or coconut oil.

Related recipe:  Curry Powder

We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day and help us improve a recipe if we need to. We look forward to reading what you think!

Jo and Tracey x

July 12, 2019
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  • 50 g parmesan cheese (approx 1/2 cup grated)
  • 100 g tasty cheese (approx 1 cup grated)
  • 1 cauliflower (approx 500-700g)
  • 1 large carrot
  • 4 large free range eggs
  • 1/2 c plain flour
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1/2 tsp. curry powder (recipe linked above)
  • Salt and pepper to taste
  • Butter, ghee or coconut oil for cooking (purchase via link above)


  1. Grate the parmesan and tasty cheese by hand, or dice it up and add to your Thermomix jug and blitz 10 secs/speed 9. Set aside.
  2. Chop the cauliflower into small chunks and place them into a food processor. Chop until they resemble rice-like consistency (speed 5/reverse if you have a Thermomix)
  3. Now grate the peeled carrot by hand. We do find this texture is best.
  4. Add all remaining ingredients to a large bowl and mix together by hand.
  5. Cook in a waffle machine, or in single portions in a frying pan using some butter, ghee or coconut oil.


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