I came across the original recipe for this sweet little morning meal while on the hunt for new grain-free, egg-free breakfast options. I’ll admit, I was skeptical at first, but cauliflower continues to impress me! While it’s about as void of color as a vegetable can get, its nutritional profile offers great reasons to incorporate it into your diet. With 1 cup racking up only 20 calories, it supplies 3 grams of protein, 2 grams of fiber and is a great source of vitamin C. In addition, cauliflower, along with other cruciferous vegetables (kale, broccoli, Brussels sprouts, cabbage, bok choy) has been proven to fight oxidative stress and help to detoxify the liver. Set a goal to get at least 3-5 servings of these vegetables a week. Make a cauliflower pizza crust, or perhaps some chicken fried cauliflower rice! It is easier on the digestive system when already pulverized into small bits as in these recipes. Injoy!
1 1⁄2 cups riced cauliflower
(Pulse raw cauliflower in food processor until it resembles rice.)
1 cup coconut milk
2 Tbsp equivalent sweetener (coconut sugar, maple syrup, honey, stevia)
2 tsp cinnamon
1 cup blueberries
1 Tbsp coconut flour
1. Combine all of the ingredients, except the coconut flour, in a saucepan over medium- high heat. Bring to a rolling boil.
2. Reduce the heat to simmer and cook for 12-14 minutes. Mash the blueberries and stir occasionally.
3. Add coconut flour, 1 tsp at a time, until the desired consistency is reached.
4. Choose your own adventure toppings! The photo shows toasted coconut flakes and raw pecans.