Servings: 3 to 4 servings
Cauliflower Breakfast Porridge
A plant-based breakfast porridge made with cauliflower, coconut milk, and pure maple syrup or mashed banana.
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.
Nutrition
Serving: 1of 3, Calories: 235kcal, Carbohydrates: 26g, Protein: 5g, Fat: 13g, Fiber: 5g, Sugar: 17g
https://www.theroastedroot.net/cauliflower-breakfast-porridge-paleo-vegan/