Begin by breaking one head of cauliflower into florets and steaming them for about 8-10 minutes, or until very tender. Transfer to a food processor and pulse until they resemble rice, about 10-15 seconds, ensuring to drain any excess moisture.

In a large mixing bowl, combine riced cauliflower with 1 to 1.5 cups of shredded cheese, ½ cup of almond flour, 2 beaten eggs, and seasonings. Mix thoroughly until blended.

Preheat your waffle maker to medium-high heat, around 375°F (190°C). Lightly spray waffle plates with non-stick cooking spray.

Spoon about ½ cup of the cauliflower mixture onto the center of the plate. Close the waffle maker and cook for approximately 5-7 minutes, or until waffles are golden brown and crispy.

Carefully remove the waffles using a spatula. Serve immediately, topped with your favorite additions like sour cream, poached eggs, or roasted vegetables.