Warm Porridge with Lemon and Berries
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
Instructions
  1. Cut the cauliflower into florets and put them into your food processor with the ‘S’ blade, not forgetting the stalks.
  2. Pulse about 8-10 times until the cauli is the same consistency as large grains of rice (you may need to do this in two batches). Pulsing puts you in control; if you simply press the 'on' button you risk ending up with purée!
  3. Transfer the riced cauliflower to a large pan, add the remaining porridge ingredients and stir to combine everything.
  4. Bring up to a simmer, cover with a lid, and cook for about 25-30 minutes until the cauli is tender and the porridge nice and creamy.
  5. OPTIONAL:
  6. While the porridge is cooling, whip the coconut cream. Start by removing your chilled coconut milk from the fridge, turning it upside down and opening it up with a can opener.
  7. Pour the thin coconut water into a jar and keep for another purpose, such as in smoothies.
  8. Scoop out the cream and beat with a balloon whisk until soft peaks form, then transfer to a small container until needed.
Notes
*Put a can of coconut milk in the fridge at least the night before you want to make whipped cream.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/warm-porridge-with-lemon-and-berries/