Crispy Hashbrown Chaffle

Enjoy a low-carb twist on traditional hash browns with these crispy hashbrown chaffles made from riced cauliflower, cheese, and eggs.

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Preheat the waffle maker.
If using fresh cauliflower, pulse it in a food processor until it resembles rice. If using frozen, thaw and drain excess moisture.
In a mixing bowl, combine riced cauliflower, shredded cheese, and eggs. Add garlic powder, salt, and pepper, stirring until well incorporated.
Lightly grease the waffle maker. Scoop the mixture onto the hot waffle iron, spreading it into an even layer. Close the lid and cook for about 5-7 minutes until golden brown and crispy.
Remove the chaffle carefully and let it cool slightly on a wire rack. Serve immediately or keep warm in an oven on low heat.

For a dairy-free option, use plant-based cheese. Ensure to drain riced cauliflower thoroughly to avoid soggy chaffles.