Hearty Cauliflower Breakfast Waffles

Directions

• Preparing Cauliflower Crumbs
• Take your cauliflower florets and throw them in the food processor.
• Pulse a few times, until your cauliflower florets look like course crumbs. Don’t over pulse or the waffles will end up being very soggy.
• Making Waffles
• Combine the cauliflower crumbs, the panic breadcrumbs, the Italian seasoning, the eggs and the cheese in a big bowl.
• Preheat your waffle iron and grease both the top and bottom grids.
• Decide on whether you want to make normal waffles or mini waffles. For mini waffles you want to scoop around 2 tablespoons of the mixture out of the bowl, compact it together in your hands, and form into a ball. You can then place the ball in the centre of one of the grids, repeating three more times for the average waffle iron.
• If you want to make normal size waffles take about 1/3 cup of the mix, this could be more or less depending on the size of your waffle iron, compact it in your palms and then form into a ball, which you will flatten. Place a flattened ball into each section of the iron.
• Place the top of the iron on the waffle balls, whatever the size, and press down very slightly. If your waffle iron lid is heavy, you may not even need to press down. Be careful pressing down too much, as you’ll thin the waffles and make them fall apart.
• Leave the cauliflower waffles in the iron until they’re looking golden brown and a little crispy. Do not expect them to be finished when waffle iron indicates they are done (if you have a model with a light). However you can check on them then and estimate how much longer they’ll need to cook.
• Repeat the process if you have more waffle mixture, and continue until all the mix is gone. Serve with a tomato mix, or even good ol’ eggs and bacon!