Grams change with the number of servings; the carbs in each serving stay the same.

Thaw the cauliflower rice. Poke a small hole in the bag and squeeze out as much water as you can.

In a bowl, toss the cauliflower with the arrowroot starch (and any seasonings) until the starch coats it evenly.

Stir in the avocado oil and the shredded cheddar.

Heat the waffle maker. Split the mixture into 12 equal mounds.

Put one mound in the middle of each well, close the lid and cook until deep golden brown and the cheese is crisp. They should lift out easily.

No waffle maker: bake in a well-greased muffin tin at 475 °F (245 °C) for about 10 minutes, or fry as patties in a non-stick pan until crisp on both sides.