In a large mixing bowl, combine the cauliflower crumbs, mozzarella, Parmesan, eggs, garlic powder, onion powder, black pepper, and chopped chives.
Stir until all are thoroughly mixed into a uniform batter.
Season with salt to your preference.
Preheat your waffle maker or a non-stick griddle over medium heat.
Grease it lightly with butter or non-stick spray.
Pour approximately ½ cup of the batter onto the hot waffle maker. Close the lid and cook for 4-5 minutes, or until golden brown and crispy.
If using a griddle, pour the batter to form small pancakes and cook for 3-4 minutes per side, until golden and cooked through.
Carefully remove the chaffle or pancake from the heat and let it cool slightly on a wire rack to maintain crispiness.
Serve immediately.
Do not overfill your waffle maker. The batter will expand as it cooks, and overfilling can cause it to spill out.
