Pulse the cauliflower, onion, and chilis in a food processor until chopped to rice texture. Add a generous pinch of salt and let sit for 15 minutes. Squeeze out as much liquid as possible then add eggs, coconut flour, salt, pepper, cumin, chili powder, and cheese and pulse to combine. Let the mixture sit for 5 minutes.

Heat a waffle iron and when hot, spray the iron with coconut oil. Scoop 1/2 cup of the cauliflower mixture onto the heated, greased waffle iron and cook for 5-7 minutes, or until crisp and cooked through (if your waffle iron only makes one at a time, cook them sequentially and place on a cooling rack - you can then reheat them all with a quick broil before serving).

While the waffles cook, prepare the eggs in a large skillet over medium high heat. Add a bit of butter or oil and crack remaining eggs into the pan. Cook until the whites are set and the yolks are cooked to desired doneness.

Serve eggs over waffles with any optional toppings you like.