Cauliflower Breakfast Porridge (Paleo, Vegan)

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:

1. 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.
2. Freezer: Portion into single servings and freeze for up to 2 months. Thaw overnight in the fridge, then reheat gently.
3. 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

4.63 from 37 votes

A plant-based breakfast porridge made with cauliflower, coconut milk, and pure maple syrup or mashed banana.

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Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings: 3 to 4 servings

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

*To keep this naturally sweetened, use 1 to 2 ripe mashed bananas.

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Nutrition

Serving: 1of 3 · Calories: 235kcal · Carbohydrates: 26g · Protein: 5g · Fat: 13g · Fiber: 5g · Sugar: 17g

Author: Julia

Course: Breakfast

Cuisine: American

Keyword: breakfast, brunch, cauliflower, dairy free, paleo, vegan

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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.