Directions
In a medium bowl, combine the riced cauliflower, shredded mozzarella, shredded Parmesan, minced chives, garlic powder, onion powder, and black pepper.
Stir until all are evenly distributed.
Pour in the beaten eggs and mix thoroughly until a thick, cohesive batter forms.
Preheat your waffle iron according to the manufacturer's .
Once hot, lightly grease it with cooking spray or butter.
Spoon about half of the cauliflower mixture onto the center of the hot waffle iron, spreading it out slightly but not all the way to the edges.
Close the lid and cook for 4-6 minutes, or until the waffle is golden brown, crispy, and steam is no longer escaping from the iron.
Carefully remove the waffle with a fork or spatula and repeat the process with the remaining batter.
Serve immediately while hot, garnished with extra chives or a dollop of sour cream.
Do not overfill the waffle iron. The cheese will melt and spread, so a modest amount in the center is all you need to prevent overflow.
