Cauliflower Breakfast Porridge
Servings3 servings
Ingredients
Porridge
- 1¼ cup coconut milk (can) *
- ½ tsp. vanilla extract
- 1 tsp. cinnamon
- 4-5 cups cauliflower riced (1 small head)**
- Pinch unrefined salt (real, pink, or Celtic salt)
Toppings (optional)
- coconut flakes unsweetened
- 2 Tbsp. flaxseed crushed
- fresh berries
- kiwi sliced, or your favorite fruit
Instructions
- Combine coconut milk, water if using, vanilla, and cinnamon in a medium saucepan over medium heat. Stir and let heat up for 3 minutes.
- Add cauliflower and turn heat down to medium low. Let simmer for 5 minutes, stirring occasionally.
- Once cauliflower is cooked through, remove from heat and stir in pink salt to taste. Remove to serving bowls. Top with any desired toppings, such as flax, coconut flakes, fruit, nuts or seeds, as you wish.
Recipe Notes
*You can thin out the coconut milk with water if desired: instead of 1 1/4 cups coconut milk, use 1 cup coconut milk and 1/4 cup water.
**To rice the cauliflower, you can either throw small pieces of it into a food processor or high speed blender, or manually chop it by hand into small, rice-size pieces. Conversely, you can sometimes find pre-cut riced cauliflower in the fresh section of health food stores or frozen.
***This is great without added sweetener, but if you prefer more sweetness, add 2 pitted and sliced dates to the top and stir in, or to the coconut milk at the beginning.
**** Cauliflower Oatmeal saves well, and can be re-heated throughout the week. Simply store leftovers in air-tight container in the fridge. When ready to reheat, add a portion to a dry pan with 1 tablespoon of water and heat over medium low heat for about 3 minute or so, until warmed through, stirring occasionally throughout. Add the toppings after reheating.
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