“We need to remember what’s important in life: friends, waffles, work. Or waffles, friends, work. Doesn’t matter, but work is third.”
― Leslie Knope

If you are still reading, you are probably totally intrigued by the concept of a savory waffle like I was.  I started with a recipe in Greene on Greens and turned up the volume on these outrageous waffles by roasting the cauliflower first and in bacon fat.  Aged cheddar and parmesan are added and the whole thing is served with a side of marinara sauce and a dollop of crème fraîche.  Redefines brunch in a totally delicious way.  A fitting celebration of the first outdoor breakfast on the terrace.



  • Servings: Makes 10-12 small waffles
  • Difficulty: easy
  • Print

6 slices of uncured bacon

1/2 head of cauliflower, cut into flowerlets

1 egg

1 c milk

1/4 c heavy cream

2 T reserved bacon fat

3/4 c unbleached flour

1 t baking powder

1/2 c grated aged cheddar

2 T grated Parmesan cheese

1 egg white beaten into soft peaks

To  serve:  marinara sauce, crème fraîche, fresh basil leaves

In a 350 F oven place the six slices of bacon on a baking sheet and scatter the cauliflower on top.  Roast for 30 minutes, until bacon is crisp and the cauliflower golden.  Place 3/4 cup of the cauliflower in the container of a blender.  Crumble 4 slices of the bacon and reserve the remaining 2 for serving presentation.  To the cauliflower add the egg, bacon fat, milk and cream.  Blend until smooth.  Dump into a medium bowl.  Add the flour and baking powder and mix just until incorporated.  Mix in the cheeses and crumbled bacon.  Gently fold in the egg white.

Heat your waffle maker.  Coat with cooking spray and add the batter as you normally would.  Cook until waffles are golden and can be lifted.  I found they took a bit longer than regular wwaffles to cook.  Serve with a small ramekin of marinara to dip the waffles into and a dollop of crème fraîche.  For presentation, scatter chiffonade cut basil over the waffles and a piece of bacon into the crème fraîche.  OMG were these  good!


Puréed cauliflower with milk, cream and bacon fat


Batter with flour, bacon and cheeses added and the egg white being folded in



This batch was cooked like regular waffles and were a bit softer


This batch was cooked to a crispier texture but the cheese made them darker. Still delicious and a matter of preference.



  1. This sounds fabulous. I would love savory waffles! I really like how cauliflower is used here, I can’t believe the endless possibilities with it and roasting it in bacon fat is brilliant.

  2. Hi, Johanne! I seem to have lost your email address, but I just sent you a message via Pinterest. I think it was private. Haven’t sent Pinterest messages too many times. If you didn’t get it, let me know.

  3. I bought a head of cauliflower the other day Johanne, with intentions of making a pizza crust, and then I thought no maybe fritters, and here you have this outrageous recipe for waffles! Awesome! If only I had a waffle maker! I was also wondering how to chop it up, and roasting it first will make that easy. I love to roast vegetables with bacon, so much flavor. I am now calling you the Cauliflower Queen!

    • I accept the tetle Jenna! That pizza crust is in my radar too! I just can’t imagine it. The original recipe called for cooked cauliflower and I am spure that would be boiled….ick. Roasting in bacon fat is sooooo much better!!!! You could make this into pancakes just as easily or fritters. Go for it!!! Hope you had a fabulous Mother’s Day Jenna!

  4. Pingback: Christmas Brunch Among the Wrappings | French Gardener Dishes

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