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Cauliflower Waffles with Dill Cream

Cauliflower Waffles with Dill Cream

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  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 8 whole waffles 1x
  • Category: Breakfast
  • Method: Waffle Iron
  • Cuisine: Gluten Free
  • Diet: Kosher


Cauliflower Waffles with Dill Cream are the perfect Mother’s Day Brunch waffles! They look like you spent hours in the kitchen, but they’re fairly easy to make. You can elevate them with upscale ingredients like dill pollen, smoked salmon and (plant based) caviar, but it’s totally up to you how far you take these beautiful and delicious waffles. They don’t just taste good, they’re packed with the goodness of cauliflower, mozzarella cheese and fresh herbs. Cauliflower Waffles with Dill Cream are perfect for any Mom or anyone who likes delicious, savory waffles!


Units Scale

For the Cauliflower Waffles

  • 32ounces frozen riced cauliflower, defrosted, all liquid squeezed out
  • 1/4 cup flour, gluten free 1:1
  • 1 teaspoon baking powder
  • 1/8 teaspoon dill pollen (optional)
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs lightly beaten (can be plant based)
  • 1 cup part skim mozzarella (can be plant based)
  • 1/4 cup fresh chives, sliced
  • 2 tablespoons avocado oil
  • 1 tablespoon garlic oil, or 1 tablespoon avocado oil
  • Nonstick vegetable spray

For the Dill Cream

  • 1 cup light sour cream (can be plant based)
  • 1 tablespoon fresh chives, chopped
  • 1 1/2 teaspoons fresh dill, chopped

To Finish

  • smoked salmon
  • (plant based) caviar
  • fresh dill and chives for garnish


For the Cauliflower Waffles

  1. Preheat a waffle iron while mixing the Cauliflower Waffle mixture.
  2. In a large bowl, stir together the cauliflower, flour, baking powder, dill pollen (if using), salt and pepper until the cauliflower is completely coated.
  3. Mix in the eggs, mozzarella, chives, dill, avocado oil and garlic oil.  Stir until completely combined.
  4. Thoroughly spray the hot waffle iron with Nonstick spray.
  5. Place a large scoop of the Cauliflower Waffle Mixture onto each section of the waffle iron.  Mine makes two large waffles.
  6. Close the waffle iron and cook for around 10 minutes, until the waffle iron opens easily, the waffles are browned and release easily from the bottom of the iron.  Continue to add additional 5 minutes of cooking time until they are if neccesary.
  7. Repeat with the remaining waffle mixture.

For the Dill Cream

  1. In a small bowl whisk together the sour cream, dill and chives until smooth.  
  2. Cover with plastic wrap and refrigerate until ready to serve.

To Finish

  1. If using a square waffle iron, cut each waffle diagonally in half to make two triangular Cauliflower Waffles.
  2. Top each Cauliflower Waffle triangle with Dill Cream, smoked salmon and (plant based) caviar if using.
  3. Garnish with additional fresh dill and chives.
  4. Give Mom a kiss πŸ™‚


The Dill Pollen is optional.  If omitting add an additional 1/2 teaspoon of chopped fresh dill.

If you don’t have fresh chives, you can use green onion instead.

I made the recipe Vegan using plant based JUST egg instead of the egg and SO Delicious mozzarella instead of whole eggs and dairy mozzarella.  They turned out great if you choose to make these plant based.  You can use the plant based caviar, but leave off the smoked salmon.

For a more egglike texture use 3 large eggs instead of 2.

You can make these even more loving using a heart shaped waffle iron.

These are best freshly made, but the leftovers are delicious a day later.  Store any extras tightly sealed in the refrigerator.


  • Serving Size:
  • Calories: 163
  • Sugar: 1.1 g
  • Sodium: 128.1 mg
  • Fat: 11.7 g
  • Saturated Fat: 4.3 g
  • Carbohydrates: 9.4 g
  • Fiber: 1 g
  • Protein: 6.2 g
  • Cholesterol: 63.6 mg
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