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
- 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.
- 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.
- Then transfer the cauliflower rice to a clean towel or layers of paper towel and press to remove any excess moisture.
- 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.
- 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.
- Pour the cauliflower porridge into bowls and serve with desired toppings as fresh fruits, nuts or seeds.
- 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.
- I intentionally kept this cauliflower porridge low in sugars, but if you prefer more sweetness, add an extra maple syrup or a mashed banana.
- 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