Sweet Cauliflower Porridge

This sweet and nutty cauliflower porridge is a healthy, warming and comforting way to start the day

Cauliflower is amazingly versatile. You can cook, roast, bake, steam, puree and make soup out of it. You can even use it as a substitute for rice. But did you know you can also use cauliflower in sweet dishes, and as a substitute for oats?

Wait, what?! Cauliflower in something sweet? You must be crazy.
Yes! While I might be crazy, this dish is actually a really good start to your day. It’s a luscious blend of warmth, texture, and flavours, which gives you a stack of nutrition at the same time.

I like to start my day with something (mildly) sweet and with vegetables incorporated as well. So I usually go for a green smoothie. But sometimes I crave something warm and comforting, but still healthy and loaded with veggies. So this recipe was born.

My father always said don’t knock something until you try it. So give this sweet cauliflower porridge a go and see what you think. You might like it and you’ll have a new recipe to add to your repertoire. Who ever said that breakfast has to be boring, right?
So lets go into the kitchen and make this dish!

When roasted and cooked, add to a bowl and top with some raspberries. Yum!

Sweet Cauliflower Porridge

This sweet and nutty cauliflower porridge is a healthy, warming and comforting way to start the day
Prep Time 15 mins
Cook Time 20 mins
Course Breakfast, lunch
Servings 2
Calories 363 kcal

Equipment

  • Knife or grate or food proccesor fitted with the S blade
  • Cutting board
  • Large pan or wok
  • Spatula

Ingredients
  

  • 1 Head Cauliflower
  • 2-3 Bananas (Really ripe is best)
  • 1 tin Coconut milk (I used 300 ML)
  • 3 TBspn Coconut oil
  • 3-4 TBspn Rasberries (Optional)
  • Drizzle Honey or maple syrup (Optional)

Instructions
 

  • Cut the leaves off your cauliflower
  • Cut the cauliflower, including the stem, into fine pieces. You can use a knife for this, grate it on a grater or pulse in a food processor fitted with the S blade.
    I used the knife because it is less washing up, but be warned that your kitchen bench will be full of cauliflower when you are done.
  • Add the 3 tbspn of coconut oil into a big pan or wok and bake the raw cauliflower pieces until they are golden and toasted.
    This takes a while, but this step definitely adds a lot of toasted flavour, so I highly recommend you do this.
  • When golden, add in the coconut milk and stir.
    Add in as much or as little as you like. If you like your porridge a little more runny, add more coconut milk. If you like it thicker, simply use less.
    I used 300 ml.
  • Peel and slice the bananas and add to the porridge.
    First, add in 2. Stir and taste. If you want more banana, simply add in a third.
    Cook this for a minute or two.
  • Add to a bowl and top with raspberries.
    If you like, you can also add a drizzle of honey or maple syrup.
    Enjoy!

Notes

This recipe serves two (depending on the size of your cauliflower of course). 
If you have leftovers, just put them in a container and keep in the fridge. When you want it, you can eat it cold or reheat on the stove.

Nutrition

Calories: 363kcalCarbohydrates: 41gProtein: 7gFat: 23gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 87mgPotassium: 1283mgFiber: 9gSugar: 20gVitamin A: 76IUVitamin C: 149mgCalcium: 69mgIron: 2mg
Keyword Bananas, Breakfast, Cauliflower, Coconut milk, healthy, Lunch, Porridge, Sweet, vegan
Tried this recipe?Let us know how it was!
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