Wash cauliflower and chop into florets.

Add to food processor and pulse until your cauliflower reaches “rice” consistency, scraping down the sides as necessary.

Combine riced cauliflower, eggs, almond flour, coconut flour, Parmesan cheese, garlic powder, and sea salt in large bowl and stir until well combined.

Spray your waffle iron with cooking spray and heat on medium until ready to cook.

Scoop out a half cup of cauliflower mixture, packed, and add to waffle iron.

Press out slightly, then close waffle iron and cook for six minutes.

Open to reveal your low carb cauliflower waffle roll in all its browned glory!

Repeat the process with the rest of your cauliflower mixture, spraying your waffle iron again if rolls start to stick.

Makes five rolls, which you can store tightly covered in your refrigerator for up to a week.