This post contains affiliate links. Click here to see what that means!
That being said, we only promote authors, products, and services that we wholeheartedly stand by!
As much as I enjoy eating my first meal of the day sautéed from a favorite skillet, I also love to be satiated by a serving of comforting porridge. I don’t care if the weather has warmed up, I still often want my morning fuel from a bowl, but although I’ll crave something a little lighter, it still needs to see me through ’till my next meal. Oh and I don’t want it piping hot either — have you ever noticed how you can appreciate flavors more if they are just warm or at room temperature, even?
You would never know that there is a generous serving of cauliflower in this bowl, but with its abundance of essential vitamins and minerals, plenty of brain boosting and detoxifying capabilities, not to mention anti-inflammatory goodness, this porridge certainly makes for a healthy and satisfyingly tasty start. We are often told to breakfast like a king so here’s your chance. There’s no reason why you can’t jazz up your morning porridge and make it not only a feast for the taste buds, but for the eyes as well.
- 1 large head cauliflower
- ¾ cup finely shredded coconut
- 2 tbsp coconut butter
- 3 cups coconut milk
- Zest of a large lemon (save the juice for something else)
- Generous pinch salt
- Spoonful softly whipped coconut cream* (optional for serving)
- Handful mixed berries (optional for serving)
- Toasted coconut chips (optional for serving)
- Cut the cauliflower into florets and put them into your food processor with the ‘S’ blade, not forgetting the stalks.
- 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!
- Transfer the riced cauliflower to a large pan, add the remaining porridge ingredients and stir to combine everything.
- 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.
- 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.
- Pour the thin coconut water into a jar and keep for another purpose, such as in smoothies.
- Scoop out the cream and beat with a balloon whisk until soft peaks form, then transfer to a small container until needed.
I prefer to eat this just warm, when the flavors are more prominent, served with any (or all) of the above options, or whatever I have to hand that particular day.
You can make this recipe a couple of days ahead of time, or even freeze, if you like. You only need add a little extra coconut milk to gently warm it through and then be on your way out of the door.