Photo of Cheesy cauliflower waffles by WW

Cheesy cauliflower waffles

SmartPoints® value per serving
Total Time
20 min
10 min
10 min
These latke-inspired vegetable cakes use convenient, low-carb cauliflower rice in place of potatoes, and they’re cooked in a waffle maker for both speed texture—they end up wonderfully crispy. Shredded (or chopped) mozzarella cheese sticks help to bind the mixture and contribute to the crispy effect. The accompanying creamy horseradish sauce adds a little kick to each bite. Though we call for parsley and chives, you can use any of your favorite herbs; just be sure to use smaller amounts of strong herbs like rosemary or thyme.


Uncooked cauliflower rice

2 cup(s)

Uncooked carrot(s)

½ cup(s), shredded

Fresh parsley

2 tbsp(s), chopped (plus more for garnish)


1 tbsp(s), chopped

Kosher salt

¼ tsp(s)

Black pepper

¼ tsp(s)

Shredded part-skim mozzarella cheese

¾ cup(s)


1 large egg(s), lightly beaten

Cooking spray

5 spray(s)

Plain fat free Greek yogurt

¼ cup(s)

Horseradish sauce

1 tbsp(s)

Kosher salt

1 pinch

Black pepper

1 pinch


  1. Preheat a nonstick waffle maker. In a medium bowl, combine first 8 ingredients (cauliflower rice, carrot, parsley, chives, ¼ tsp salt, ¼ tsp pepper, cheese, and egg).
  2. Coat waffle maker with cooking spray. Evenly spread about ¾ cup cauliflower mixture into waffle iron, close lid, and cook until browned and cooked through, 3 to 4 minutes. Place waffle on a plate. Repeat process with remaining cauliflower mixture, ¾ cup at a time.
  3. Meanwhile, in a small bowl, combine yogurt, horseradish, and pinch of salt and pepper. Serve sauce with waffles and garnish with additional parsley.
  4. Serving size: 1 waffle and about 2 tsp sauce