Golden Milk Cauliflower “Porridge”

golden milk porridge 2Lately, I’ve been craving cauliflower “porridge” or as it’s sometimes referred to, “no’oatmeal.” Regardless of what you call it, I’ve had a hankering for it. I made a big pot last week with what I had on hand and it totally hit the spot. I swear, it was even better than I remembered. I haven’t it made it in a long time…probably since I shared my first cauliflower porridge recipe. Anyway, it’ll probably be on repeat for a while now and fortunately, there are so many ways to mix up the flavors…just like traditional oatmeal. In this case, I went with golden milk as my flavor inspiration.

Also, you’ll notice that I made this recipe more nutrient-dense by mixing in grass-fed collagen powder and pasture-raised eggs. The added protein gives it a bit more staying power, in addition to extra nutrients. And, know that the ratios for things like the spices and raw honey are mere suggestions. Always tweak things to your liking!

Cheers and enjoy!

Ingredients:

  • 1 medium-large head cauliflower, riced or 16 oz bag prepared cauliflower rice
  • 13.5 oz can full-fat coconut milk (I like this brand, which has no gums)
  • 1/4 cup filtered water
  • 1 tsp pure vanilla extract
  • 1/4 cup tahini
  • Generous pinch of sea salt
  • Pinch of black pepper
  • 1.5 tsp ground turmeric
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cardamom
  • 2 scoops grass-fed collagen powder (I recommend this brand OR this brand)
  • 1-2 Tbsp raw honey, or more to taste
  • 2 eggs, preferably pasture-raised, whisked

Optional toppings/mix-ins:

  • Cinnamon
  • Cacao nibs
  • Unsweetened coconut
  • Blueberries, banana slices, etc.
  • Hemp hearts
  • Nuts/seeds
  • Grain-free granola
  • Ground flax
  • Extra drizzle of tahini or other nut/seed butter
  • Extra drizzle of raw honey

Directions:

  1. Add all the ingredients, except the raw honey and eggs to a medium saucepan over medium heat. Stir well to mix everything together.
  2. Bring to a simmer and reduce heat to medium-low. Simmer for 20-25 minutes, stirring occasionally.
  3. Once porridge is done simmering, remove from heat and add a small amount of the mixture to the whisked eggs to temper. Add a little more porridge and whisk again. Then, add the egg mixture to the porridge and stir well.
  4. Add raw honey and stir well. Taste and adjust flavor (spices, honey, tahini, etc.), as desired.
  5. Serve warm or cold with toppings of choice.

*Note: porridge will thicken some as it cools.

 

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Cinnamon Spice “Porridge”

cauliflower porridge

I’ve been wanting to try my hand at cauliflower “porridge” for some time now and finally got around to doing it. I was surprised how easy it was and how well the porridge held its shape. The texture came out just right, but I think a lot of that can be attributed to the shredded coconut. It adds a bit of thickness and a nice bite. I ate my porridge with fresh strawberries and blueberries mixed in, which was delicious, but you can garnish it with whatever you like. I’ve listed some topping suggestions in the recipe below. This is great hot or cold, and is pretty filling too. It also makes for a good treat!

Also, if you’re wondering if you can taste the cauliflower — yes, of course you can. It’s not overpowering, in my opinion, but is noticeable. I happen to like cauliflower, so it doesn’t bother me, but if you don’t care for cauliflower, this recipe probably isn’t for you. My husband and I are both fans of this concoction though. Hope you are too!

Enjoy!

Ingredients:

  • Medium head of cauliflower, riced in food processor
  • 1/2 cup finely shredded unsweetened coconut
  • 1 can full-fat coconut milk (I used this brand, which has no gums or stabilizers)
  • 3 Tbsp filtered water
  • 2 Tbsp grass-fed butter, ghee, or coconut oil
  • 1 Tbsp unsweetened almond butter
  • 2 tsp pure vanilla extract (I like this brand)
  • 1.5 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • Generous pinch of sea salt
  • 2 eggs, preferably pasture-raised, whisked
  • Up to 1 Tbsp raw honey, optional

Topping Ideas:

  • Fresh berries
  • Banana slices
  • Drizzle of coconut milk
  • Chopped nuts
  • Cacao nibs
  • Extra drizzle of raw honey
  • Nut butter

Directions:

  1. Add the riced cauliflower and shredded coconut to a large saucepan. Then, add the remaining ingredients, EXCEPT for the whisked eggs and raw honey. Stir well over medium-low heat.
  2. Bring mixture to a simmer. Cover with lid and continue to simmer 20-25 minutes or until porridge is smooth and creamy. Stir occasionally.
  3. Once porridge is done simmering, remove from heat and add a small amount of the mixture to the whisked eggs to temper. Add a little more porridge and whisk again. Then, add the egg mixture to the porridge and stir well.
  4. Taste and adjust spices as desired. Add raw honey, if using and stir well.
  5. Serve warm or cold with toppings of choice.