Prep the Produce: Slice the green onions and cut the cauliflower into small florets. Strip the fresh thyme leaves from their woody stems.
Process the Base: Add the cauliflower florets to a food processor and pulse until they reach a rice-like consistency.
Add the sliced green onions, packed collard greens, and fresh thyme, pulsing again until everything is finely chopped and combined.
Combine : Transfer the vegetable mixture to a large mixing bowl.
Stir in the mozzarella, eggs, sesame seeds, olive oil, and parmesan cheese.
Season with black pepper, salt, and garlic powder.
Make the Batter: Mix everything thoroughly with a spatula until you have a uniform batter, ensuring the eggs and cheese are evenly distributed.
Cook the Waffles: Preheat your waffle iron.
Once hot, spoon the batter onto the iron, spreading it evenly.
Cook until golden brown and crispy.
Cooking time will vary depending on your waffle iron.
Serve and Enjoy: Carefully remove the waffles from the iron and serve immediately while hot.
Cool on a Wire Rack:** To keep them crispy, place hot waffles on a wire cooling rack instead of a plate. This allows air to circulate and prevents them from becoming soggy.
Shred Your Own Cheese:** Bagged, pre-shredded cheese contains anti-caking agents like potato starch that add carbs.
Grate a block of mozzarella yourself for the best texture and macros.
Grease the Iron:** Even non-stick waffle irons can stick with all that delicious melted cheese. Lightly brush or spray the iron with oil before adding the batter for easy removal.
