A plant-based breakfast porridge made with cauliflower, coconut milk, and pure maple syrup or mashed banana.
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.
*To keep this naturally sweetened, use 1 to 2 ripe mashed bananas.