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
  • 1 egg, 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

Directions:

  1. Add the riced cauliflower and shredded coconut to a large saucepan. Then, add the remaining ingredients, EXCEPT for the whisked egg 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 egg to temper it. 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.