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Cauliflower Breakfast Porridge!
Print Recipe
Servings Prep Time
8 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
8 people 5 minutes
Cook Time
20 minutes
Cauliflower Breakfast Porridge!
Print Recipe
Servings Prep Time
8 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
8 people 5 minutes
Cook Time
20 minutes
Ingredients
  • 1 head cauliflower (stems and florets)
  • 2 cups milk or nut milk
  • 1 tsp salt
  • 1.5 tsp cardamom
  • 1/2 tsp nutmeg
  • 1 cup shredded coconut
  • 1/2 cup raisins (or other dried fruit)
  • your favorite toppings (nuts, flax oil, apple, etc.)
Servings: people
Instructions
  1. After trimming off any old parts, and saving the leaves for a soup or stirfry, cut the cauliflower (stem, too) up into chunks.
  2. Fill the food processor bowl about 3/4 of the way and turn it on. Add the other chunks through the spout and food process until the cauliflower looks like rice!
  3. Measure out 4-5 cups of cauliflower rice, and add it with the milk, salt, and spices to a saucepan. Bring to a boil and then turn to a simmer for 15-20 minutes until soft. (You can use any leftover cauliflower as cauliflower rice—Google it or try my soup recipe: http://katytaylor.com/katys-recipes/italian-style-cauliflower-rice-soup/)
  4. Stir in the coconut and dried fruit and cook a bit longer until flavors combine.
  5. Top with your favorite toppings!
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