Put the waffles in a food processor and pulse until finely ground. If the crumbs are very moist, spread them on a baking sheet and toast in the oven with the cauliflower until they are dried out, about 5 minutes. Transfer the crumbs to a shallow bowl and add the Pecorino; season with a little salt and pepper and toss well. Put the eggs in a shallow bowl and the flour on a plate. Season both sides of the turkey cutlets with salt and pepper and a sprinkle of poultry seasoning. Working one at a time, dip each cutlet into the flour, being sure the meat is completely coated, and shake off the excess. Dip into the egg wash, shaking off excess, then dredge in the waffle crumbs until evenly coated. Repeat with remaining turkey.
Heat 3 tablespoons olive oil in a large non-stick skillet over medium heat. Working in two batches, shallow fry the cutlets, turning once, until golden brown and cooked through, about 4 minutes per side. Drain on a paper-towel lined plate.
Meanwhile, put the cauliflower/bean mixture into the bowl of a food processor and puree until very smooth, adding a little stock or water if the mixture is too thick. With the motor running, drop in the diced cheddar and puree until the cheese is completely melted and smooth. Taste and adjust the seasoning if necessary.
To serve, spread about 2 tablespoons of the cauliflower sauce on the center of a serving plate and top with 2 crisp cutlets. Add a little more sauce to the top of the turkey if desired. Scatter the crisp cauliflower florets over the top, grate a little more cheese over it, and serve with the Asian Pear Slaw.