Low-Carb Cauliflower Breakfast Porridge

  • Author: Alice Pagès
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Category: breakfast


This easy Cauliflower Porridge is a creative, grain-free twist on your traditional oatmeal. It is vegan, gluten-free, paleo and whole30 for a healthful way to start the day.



  • 2 cups raw cauliflower
  • 1 1/4 cup almond milk
  • 2 tsp maple syrup 
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 2 tbsp raisins
  • 2 tbsp chopped walnuts


  1. Wash and thoroughly dry cauliflower. Remove all the greens and the thick hard stem to keep only the florets. Separate the florets into smaller chunks.
  2. To make the cauliflower rice :
    • If using a food processor, throw small pieces of cauliflower florets into a food processor or a high speed blender and pulse several times to break into rice-size pieces.
    • If using a box grater, cut the cauliflower into larger chunks and use the medium-sized holes of the box to grate into rice-size pieces.
  3. Then transfer the cauliflower rice to a clean towel or layers of paper towel and press to remove any excess moisture.
  4. Combine the cauliflower rice, almond milk, maple syrup, cinnamon and vanilla in a medium sauce pan over medium – high heat. Bring to a boil, then reduce heat to low and let simmer for 8 minutes, stirring occasionally, until the cauliflower is soft and fluffy. If too dry, add a little more almond milk.
  5. Then add raisins and roughly chopped walnuts, stir to combine, and cook for 2 minutes more until all the liquid is absorbed. Taste and adjust the sweetness with maple syrup according your preferences.
  6. Pour the cauliflower porridge into bowls and serve with desired toppings as fresh fruits, nuts or seeds.


  1. You can use any plant based milk of your choice for this recipe. Full fat coconut milk leads to a delicious, rich and creamy porridge.
  2. I intentionally kept this cauliflower porridge low in sugars, but if you prefer more sweetness, add an extra maple syrup or a mashed banana.
  3. Cooked cauliflower saves well, and can be re-heated throughout the week. Store any leftovers in a sealed container in the fridge up to 4 days.

Keywords: breakfast, oatmeal, porridge, cauliflower porridge, low-carb, cauliflower rice