Cauliflower Breakfast Porridge made grain-free and dairy-free. This easy recipe is vegan, paleo, whole30, and plant-based for a healthful way to start the day.
If you can make porridge out of cauliflower, you can do anything.
This cauliflower breakfast porridge is a creamy, cozy, grain-free alternative to oatmeal that’ll make you look at your favorite cruciferous veggie in a whole new light. It’s warm, nourishing, and surprisingly decadent, all without a single oat in sight.
Whether you’re following a paleo, Whole30, or vegan lifestyle, this veggie-powered breakfast hits the spot. It’s simple to make, endlessly customizable, and gives you that same steamy, spoonable comfort you get from oatmeal, just with a lighter, low-carb twist.
Why You’ll Love This Cauliflower Porridge
Here’s the magic of cauliflower: its mild flavor makes it the perfect blank canvas for any flavor profile. When cooked down with creamy coconut milk and a touch of maple syrup or banana, it transforms into a thick, pudding-like porridge that’s both satisfying and nourishing.
Cauliflower is naturally low in carbs and packed with fiber, vitamin C and Vitamin K, and antioxidants, meaning you’re getting a veggie boost right at breakfast. Plus, it has subtle flavor, making it an excellent blank canvas.
Pair that with cozy spices like cinnamon and a splash of vanilla, and you’ve got yourself a breakfast that feels indulgent but fuels you for hours. Here are a few more reasons you’ll love this recipe:
- Creamy, cozy, and naturally sweet
- Paleo, vegan, Whole30, and keto-friendly
- A sneaky way to get extra veggies in before noon
- Fully customizable with your favorite toppings
- Freezer- and meal-prep friendly
Ingredients for Cauliflower Breakfast Porridge
Cauliflower: When grated or pulsed into “rice,” it mimics the texture of oatmeal. Pre-cooked cauliflower rice works great too, and frozen should be fine with a few extra minutes of cooking. Packed with Vitamin C and fermentable fiber, cauliflower is one of my favorite cruciferous vegetables.
Full-fat canned coconut milk: Adds richness and that luscious, porridge-like creaminess. It’s higher in fat, so I like pairing it with almond milk to keep things creamy but a bit lighter.
Unsweetened almond milk: Balances out the coconut milk for a smooth, not-too-heavy texture. You can also use oat milk, cashew milk, or all coconut milk if you prefer.
Pure maple syrup: Adds natural sweetness with warm caramel undertones. Try mashed banana, date syrup, or a few drops of stevia instead.
Ground cinnamon: Adds warmth and cozy spice. You can swap or mix it up with nutmeg, ground ginger, cardamom, or pumpkin pie spice for a different twist.
Pure vanilla extract: Rounds out the sweetness and gives bakery-level flavor.
Sea salt: A tiny pinch brings all the flavors to life.
Toppings: You can’t go wrong with almond butter, berries, shredded coconut, hemp seeds, sautéed apples, a drizzle of coconut butter, or a spoonful of chia jam. Go with what you love.
How to Make Cauliflower Oatmeal
Trim and grate the cauliflower (or pulse it in a food processor) until it resembles rice.
Add the cauliflower rice, coconut milk, almond milk, maple syrup or banana, cinnamon, and sea salt to a medium saucepan.
Bring it to a gentle boil, then reduce the heat to a simmer. Stir occasionally and cook for about 15 minutes, or until the porridge thickens to your liking.
Once it’s creamy and steamy, stir in the vanilla extract. Spoon into bowls and top with your favorite add-ins – berries, nuts, nut butter, or seeds. For an extra cozy touch, swirl in a spoonful of almond butter or a drizzle of coconut butter.
Storage Tips
This porridge keeps beautifully, making it perfect for meal prep or lazy mornings when you just want breakfast ready to go. Here’s how to store and reheat it like a pro:
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat on the stove or in the microwave with a splash of milk or water to loosen it up.
- Freezer: Portion into single servings and freeze for up to 2 months. Thaw overnight in the fridge, then reheat gently.
- On-the-go option: Store in individual jars or containers, like overnight oats, for quick grab-and-go breakfasts.
Recipe Adaptations and Additions
- Whole30 compliant – Skip the maple syrup and sweeten naturally with mashed banana or a few chopped dates simmered into the porridge.
- Keto-friendly – Use a sugar-free sweetener like stevia, monk fruit, or erythritol. Add a dollop of nut butter for extra fats and flavor.
- Extra creamy – Use all full-fat coconut milk or stir in a spoonful of coconut cream or cashew butter before serving.
- Chocolate version – Stir in unsweetened cocoa powder or cacao and top with cacao nibs or dark chocolate chips for a cozy, dessert-style breakfast.
- Berry bliss – Fold in frozen or fresh blueberries, raspberries, or chopped strawberries while cooking for bursts of fruity sweetness.
- Nutty crunch– Sprinkle chopped walnuts, almonds, or pecans on top for crunch and healthy fats. Toasted coconut flakes are amazing, too.
- Blended version – For a smooth, pudding-like texture, blend the cooked porridge before serving; it becomes ultra-creamy, almost like rice pudding.
- Gut-loving add-ins – Stir in a spoonful of ground flaxseed, hemp hearts, or chia seeds for extra fiber and omega-3s.
- Extra protein – Add your favorite plant-based protein powder, whey protein powder, or egg whites for a balanced breakfast.
What to Serve with Cauliflower Breakfast Porridge
Whether you’re keeping it simple on a weekday morning or creating a cozy weekend spread, this cauliflower porridge plays well with both light sides and indulgent extras. It’s versatile, satisfying, and pairs beautifully with just about anything breakfast-y:
- Homemade Chai Latte
- Chai-Spiced Paleo Coffee Cake
- Zesty Fruit Salad with Coconut Milk Dressing
- Liver Detox Smoothie
My favorite part about this easy recipe is you’re getting plenty of fiber and minimal blood sugar spike while enjoying a creamy porridge.
It’s the prefect healthy breakfast for those looking for a filling meal without a lot of extra sugar.
Other Breakfast Bowls to Try
- Nut and Seed Overnight N’Oatmeal
- Roasted Pumpkin Breakfast Bowls
- Sweet Potato Porridge Breakfast Bowls
- Apple Walnut Açaí Bowls
Cauliflower Breakfast Porridge
Ingredients
- 1 head cauliflower grated
- 1 cup full-fat canned coconut milk
- 1 cup unsweetened almond milk
- 3 to 4 Tbsp pure maple syrup to taste*
- 1/4 tsp ground cinnamon
- 1 pinch sea salt
- 1 tsp pure vanilla extract
For Serving:
- blueberries
- raspberries
- hemp seeds
- pure maple syrup
Instructions
- Remove the hard stems from the head of cauliflower and either grate it using a box grater or chop it and pulse it in a food processor to form rice-sized pieces. It should come up to about 3 cups.
- Heat cauliflower rice, coconut milk, almond milk, pure maple syrup, cinnamon, and sea salt in a medium-sized pot over medium-high heat. Bring to a full boil, reduce to a simmer, cover, and cook 15 minutes until thick, stirring occasionally.
- Stir in the pure vanilla extract. Pour into bowls and serve cauliflower breakfast porridge with fresh fruit, nuts, and seeds.
Notes
Nutrition
Frequently Asked Questions
Will it taste like cauliflower?
Not at all. Once it cooks with coconut milk, banana, and cinnamon, the flavor transforms into something sweet, creamy, and comforting.
Can I make it higher in protein?
Yes! Stir in protein powder, collagen peptides, or whisk in a tempered egg for extra creaminess. To temper, whisk the egg with a little warm almond milk first, then slowly stir it into the hot porridge so it blends smoothly without scrambling.
Can I turn it into a savory version?
Love that idea! Skip the maple syrup, cinnamon, and vanilla, then add sea salt, black pepper, and maybe a drizzle of olive oil or tahini. You can even stir in sautéed spinach, herbs, or a soft-boiled egg for a cozy, savory bowl.
What’s the technique for adding an egg during the cooking process?
Hi Gracie! The egg will need to be tempered in order to mix into the porridge without scrambling. If it were me, I would warm up a little almond milk in the microwave until it is slightly warmer than lukewarm, then whisk it in with the egg(s) in a bowl before adding it to the porridge. I hope you enjoy!
Hi,
I’ve been procrastinating. Bought the cauliflower. A few days went by. Two days ago made the rice using the food processor.
Today, will try it. Do I use the wole cauliflower?
Can I add water to start with to soften it and then add coconut milk afterwards. Also, can I just use coconut milk only?
Hi there! Yes, you can use the whole head of cauliflower but be sure to move the leaves and stalk first 🙂 And yes, feel free to use all coconut milk!
I made this today and it really hit the spot! I used a whole bag of Nature’s Intent pre-cooked cauliflower rice and heated it up with coconut milk, dried sliced Korean jujube dates, vanilla powder, maple extract and cinnamon. At the table I topped my bowl with chopped pecans, drizzles of pecan butter—its sweetness countered any remaining cauliflower taste quite perfectly—keto maple syrup, hemp hearts, stevia, cinnamon and mesquite powder.
Thank you for the inspiration!
All of that sounds so lovely, Melissa! Thanks so much for sharing! xo
I made half a recipe …. Used frozen riced cauliflower, coconut milk, maple syrup, salt, and vanilla. I then added 1 Tbs of flax meal and used my immersion blender —- this is a delicious recipe!! Thank you.
I’m so thrilled you enjoy it, Misha! Thanks so much for sharing your adaptations! xo
I’m new to keto-type recipes, and am generally put off by something like this. However, this recipe sounds like it’s worth screwing up my courage to try… 🙂 I would definitely add protein powder. One question: is the carb level in the nutrition information based on using maple syrup? It seems very high for cauliflower.
Hi Susan,
Yes, the carb count is based off of using maple syrup. To make it keto, you’d need to use your favorite sugar-free sweetener 🙂
Hi,
Thankyou for sharing this genius idea.
Can I ask the point of using both coconut and almond milk? Is it for thickness?
I had all ingredients but decided to just use homemade almond milk, frozen raspberries, fresh pear and banana and sprinkle of homemade granola and cinamon. Next time will add chia seeds for added fibre. I also removed from heat once the milk was hot which meant the cauliflour was still partly crunchy partly porridge soft.
Thankyou so much 🌟
Hi Caterina!
I use both coconut milk and almond milk, because the coconut milk makes the porridge nice and creamy and delicious, but it is also high in fat, so I don’t want to use all coconut milk for the sake of keeping the calories under control 🙂 Hope that makes sense! I’m so happy you enjoy it! xoxoxo
Has anyone made this in an instant pot?
I love the idea of adding cauliflower to porridge! Always gotta get those veggies in 🙂
Oh. My. Gosh. This recipe was sooooo delicious. I used Kroger Ghost Pepper Maple Syrup, frozen cauliflower rice and cooked as directed. I topped it with ProGranola and berries. This is my new favorite summer breakfast!!
Ooooh sounds so tasty! Thanks so much for letting me know, Ginger! xo
I was just looking at this recipe in your cookbook! Could I use a bag of frozen cauli rice you think? I have a few in my freezer already.
Hi Elizabeth!
I’ve never tried it using frozen cauliflower, but my guess is it would work great! xo
Great substitution for oats or wheat. Great post.
Thank ya! It’s a favorite among the grain-free-ers for sure!