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SCD Parmesan Zucchini-Cauliflower Chaffles

Course Breakfast, dinner
Cuisine Keto, SCD
Keyword cauliflower waffle, scd chaffle, scd waffle, veggie chaffle, veggie waffle, zucchini waffle
Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 10 minutes
Total Time 42 minutes
Servings 2 7 in Belgium Waffles


  • 1 small zuchhini
  • 1 ½ cups riced cauliflower
  • 4 large eggs
  • 1 - 2 cloves minced garlic
  • ¼ cup Friendship Farmer's Cheese or subsitute SCD yogurt that has been strained for at least 24 hours
  • ½ cyo finely grated Parmesan cheese
  • 3 tbsp coconut flour
  • tsp baking soda
  • 1 tsp salt
  • ¼ tsp pepper
  • ½ tsp lemon juice


  1. Cook riced cauliflower so it is just soft - if using microwave, cook for about 3 minutes

  2. Set cauliflower aside so it can cool a little bit

  3. Chop zucchini into large pieces

  4. Add zucchini to food processor and process until it is finley chopped

  5. Place zuicchi in a fine mesh bag (or use a clean dish towel) and squeeze out as much water as you can. You should end up with a 1/2 cup of finely chopped zucchini

  6. Place caulitlower in fine mesh bag (or use clean dish towel) and squeeze out as much water as you can. You should end up with about one cup of cauliflower

  7. Add all ingredients to food processor

  8. Process for 3 - 4 minutes until batter is smooth and not lumpy

  9. Allow batter to rest for about 15 minutes so it can thicken up

  10. Heat waffle iron - make sure it is completely hot before addiung batter

  11. Follow normal instructions for cooking. My waffle iron uses about ¾ cup of batter per waffle and takes 4 minutes to cook

  12. The waffles can be served rigth away or they are also very good if you let them cool and then crisp them up in an air fryer for a minute or two or in an toaster oven.

  13. Store leftover in refrigerator for up to three days or in freezer for up to three months.