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.
You know what they say…if you can make porridge out of cauliflower, m’dear, you can do anything.
For those who have an intolerance or sensitivity to oats, this cauliflower breakfast porridge meets that steamy-hot creamy breakfast porridge need with the added bonus of being grain-free and vegetable-based.
If you’re a fan of cauliflower rice, you will absolutely love this sweet, porridgey approach to the cauli.
How to Make Cauliflower Porridge:
Grate a head of cauliflower with a box grater, or pulse it in a food processor, to make it into a rice-like consistency.
Transfer the cauliflower “rice” to a saucepan along with coconut milk, almond milk, and a choice of mashed banana or pure maple syrup for sweetening.
You can also add flavorful goodies like ground cinnamon and vanilla extract. A pinch of sea salt always helps make any dish more flavorful, both sweet or savory, so don’t forget the salt!
Heat to a full boil. Reduce the heat to a gentle boil and cook until porridge has reached desired thickness and consistency, about 15 minutes.
Serve with fresh berries, almond butter, or toppings of choice, and enjoy!
Recipe Adaptations:
- Whisk an egg into the porridge during the cooking process for animal-based protein.
- Add protein powder of choice or collagen peptides.
- To make recipe Whole30 compliant, omit the pure maple syrup and use one mashed banana.
- Make recipe AIP by replacing the almond milk with additional coconut milk, and serve porridge without nuts or seeds.
- Make it Keto by sweetening the porridge with liquid Stevia, erythritol or xylitol.
And if you love the concept of cauliflower porridge, you may also love the idea of my Nut and Seed Overnight N’Oatmeal, which is a very similar concept, yet with nuts and seeds.
Or, perhaps, my Mocha Smoothie Bowl or Ginger Peach Smoothie Bowl.
Breakfast porridge for the win!
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this Cauliflower Breakfast Porridge, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
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.
Naveed
Thursday 16th of February 2023
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?
Julia
Monday 20th of February 2023
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!
melissa gould
Sunday 29th of January 2023
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!
Julia
Wednesday 1st of February 2023
All of that sounds so lovely, Melissa! Thanks so much for sharing! xo
Misha
Wednesday 18th of January 2023
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.
Julia
Thursday 19th of January 2023
I'm so thrilled you enjoy it, Misha! Thanks so much for sharing your adaptations! xo
Susan
Friday 6th of August 2021
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.
Julia
Friday 6th of August 2021
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 :)
Caterina
Tuesday 27th of July 2021
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 🌟
Julia
Wednesday 28th of July 2021
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