c a u l i f l o w e r   p o r r i d g e

November 28, 2017

time 20 minutes

2 servings

Antioxidant Support

Detoxifying

Ingredients

  • 1 cup riced cauliflower*

  • ½ banana

  • 1 cup nut milk
  • pinch of sea salt
  • pinch of cardamom
  • 1 tsp cinnamon
  • ½ tsp vanilla extract
  • ½ tbsp almond butter
  • ½ tbsp maple syrup or substitute stevia for sugar-free
  • ½ tbsp almond butter
  • 2 tbsp buckwheat groats

Cauliflower-Porridge
Directions

  1. Rice the cauliflower. You need approximately 2 cups of florets to make 1 cup packed cauliflower rice. See note below.
  2. Add the riced cauliflower, ½ banana, 1 cup nutmilk, sea salt, cardamom, cinnamon, vanilla, almond butter to a saucepan. Heat to medium and stir to combine. It will bubble and boil, keep an eye on the porridge and reduce heat if it’s bubbling too vigorously. After 10 minutes test the cauliflower to ensure it has softened.
  3. Add buckwheat groats and chia seed. Stir to combine and reduce heat, cook for another 5 minutes on low.
  4. Turn off heat and allow to cool for a few minutes.
  5. Serve topped with compote or your choice of superfoods such as cacao nibs, hemp seeds, bee pollen or fruit.

*Riced Cauliflower: you can either use a box grater with medium sized holes or a food processor to blitz it into small pieces. It should resemble a rice consistency

***

This recipe for a cauliflower-porridge sprung from a desire to eat more vegetables at breakfast. Here you’ll see cauliflower disguised as oats. You’ll get a creamy, hot morning porridge without the grains.

Fall and winter mean the resurgence of warm breakfasts and a lot of root and cruciferous vegetables taking center stage. Enter cauliflower! Versatile and loaded with inflammation taming properties like vitamin D and vitamin K. Cauliflower improves digestion and helps balance hormones. In this recipe, we’ll be “ricing” cauliflower. Which means that you chop or blend the florets into small pieces that resemble rice.

Toppings can range based on what’s available in your pantry. I made a rhubarb and pomegranate compote and topped it with fresh pomegranates. You can also top it with cacao nibs, hemp seeds, bee pollen – really, the options are yours to play with.

From a recipe I developed for Ephemera Magazine.

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