Yes, you read right. This is indeed a cauliflower-based breakfast bowl. And while it may sound completely crazy, rest assured I’m not the first to have thought of making cauliflower into a grain-free breakfast food, though for a moment when the thought popped into my head I mused at the thought of it being a first — it’s comforting to know I’m not the only cauliflower die-hard though!
I can really and honestly eat cauliflower for lunch and dinner a thousand ways and never get bored. So I was thinking why not turn it into a breakfast too…. I thought to make a porridge recipe for the blog, but then I had a look around and there are in fact already a hundred and one cauliflower porridge recipes out there, so I gave up on sharing mine altogether — why clutter the web with more of the same…
…But then this bowl happened, and I felt it needed to be shared. I was all out of fruit one morning (strangely except for the few lonely figs you see featured), not feeling like grains, and a nut-based porridge just seemed too heavy, but there was this cauliflower looking at me in the fridge and I winked back at it and knew exactly what needed to be done there. And done deliciously it was.
Really, if it sounds a little strange, rest assured it all quite makes sense. Cooked cauliflower blends into a smooth, creamy, and comforting mixture. We do it in alfredos and other sauces, so why not turn it into a sweet breakfast also?!
This recipe is another one of those rough guide ones — really it’s more of a concept I thought to share: using cauliflower as a warm and creamy breakfast base, filled with your favorite fixings. So feel free to change things up, use more or less sweetener to your liking, or a different sweetener of your choice (though maple and molasses make things so delicious!), play around with flavors or add-ins, etc. Basically, all you’re going to be doing is cooking up some cauliflower in a plant milk of your choice until it’s nice and tender and soaked in delicious milk. And then you blend it all into a smooth cream of wheat-like porridge, and finish things off by adding flavors and fixings to your taste. Simple. Wholesome. Delicious. Interesting!
The one thing I will say is that the cauliflower flavor is a little pronounced when this breakfast bowl is “naked” — that’s why my favorite go-to flavor for this is chocolate. Chocolate makes everything better, doesn’t it? And it masks the slight cauliflower taste perfectly too. Other flavors you could try though would be things like cranberry, cinnamon, etc. Though I know for some the mild cauliflower flavor is not even an issue at all. I like sneaky veggies in things, but not enough for something like this, so playing up the flavors with this one is a must for me.
You can make this “grainy” or more textured by adding cauliflower rice into it (cauliflower pulsed in a food processor to mimic the size of rice grains) after blending and then cooking a few minutes longer. You can also add in some almond flour or sunflower seed flour instead (delicious!). You can make it creamier by blending in something like a banana, mango, or persimmons… You can up the cauliflower-to-plant milk ratio by a lot to make it a thicker bowl too — it becomes something akin to cream of wheat porridge like that. And of course you can throw in a thousand and one custom add-ins to your liking: nuts, seeds, raisins, dried cranberries, chopped dates, chocolate chips, fresh fruit, granola, rawnola, etc. Drizzle with melted chocolate, molasses, tahini or your favorite nut or seed butter. Stir in a bit of coconut manna, or raw sweetened condensed milk… or whatever you’ve got lying around in your fridge or cupboards or crave for that morning… and enjoy!
So here’s how I fixed this particular bowl… give it a try and take it from there! :)
P.S. You can make a larger batch of this for a few days in advance — it keeps refrigerated well and tastes delicious chilled. You can also freeze some for later use.
- 1½ - 2 cups cauliflower florets
- ¾ cup unsweetened vanilla almond milk (or light canned coconut milk for a creamier version)
- 2 tbsp maple syrup (or sweetener of choice)
- ½ tsp cinnamon
- ⅛ tsp salt (or more to taste)
- ½ tsp raw ground vanilla bean (or 1 tsp pure vanilla extract)
- 1-2 tbsp cacao powder (or more for a darker chocolate flavor)
- 1 tsp unsulphured blackstrap molasses
- nuts (I used some pecans), raisins, fresh fruit (I used figs, but strawberries are nice too), more maple for drizzling, coconut sugar for sprinkling (adds a nice subtle caramely flavor), extra almond milk to thin the mixture out a little.
- Place the cauliflower and plant milk in a small sauce pan and bring to a boil. Reduce heat and simmer for 10 minutes (or until cauliflower florets can be pierced easily with a fork).
- Use an immersion blender (or cool and transfer into a regular blender) to blend the cauliflower and plant milk into a smooth consistency.
- Add in all remaining base ingredients and mix everything to combine (I transferred a bit of the mixture into the bowl before adding in the cacao to have the black & white bowl). Adjust flavors to taste.
- Transfer into your bowl, top with add-ins and enjoy warm, or chill for a cold breakfast bowl (in which case add the add-ins when ready to eat).