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sweet potato waffles

Vegetable Waffles (paleo, gluten free)

  • Author: Cristina Curp, FNTP
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 12 waffles 1x
  • Category: sides
  • Method: waffle iron
  • Cuisine: American
  • Diet: Gluten Free


Waffle your veggies and the whole family will love it!



For Cauliflower Waffles

  • 12 ounces riced cauliflower florets (1 bag frozen, about 1.52 cups grated)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 scoop fermented kale powder (optional)
  • 2 eggs
  • 1 tablespoon coconut flour
  • 2 tablespoon minced green onion or dried chives

For Sweet Potato Waffles

  • 2 cups shredded garnet sweet potato
  • The rest is the same as above!


  1. When making the cauliflower waffles, first place your riced cauliflower in a bowl, sprinkle with water, cover, and microwave for 4 minutes. Let it cool and then transfer it to a nut milk bag or a kitchen towel and squeeze all the water out of it.
  2. Place the riced cauliflower paste that remains in a large bowl.                                                                             If using sweet potato, skip this step and add it directly to the bowl.
  3. Add in the seasoning and kale powder. Mix well.
  4. Add in the eggs and whisk them into the veggie mix.
  5. Lastly, fold in the coconut flour until the mix becomes thick.
  6. Heat your waffle iron until ready. Brush with coconut oil.
  7. Place 1/4 cup scoop of veggie waffle mix into each section of the iron. Press down until the light turns green, then use a fork or spatula to gently lift it off. Repeat until the batter is gone.

Recipe Notes:

  • Macros are for the cauliflower waffles without kale powder
  • See step by step and FAQ’s for tips and tricks!


  • Serving Size: 3 waffles
  • Calories: 65.1
  • Fat: 2.6g
  • Saturated Fat: 1g
  • Carbohydrates: 6g
  • Fiber: 2.6g
  • Protein: 5.2g