Blueberry Cauliflower Porridge

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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!

Ingredients:

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

Directions:

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.

(Awesome!) Cauliflower Pizza Crust

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With ample cauliflower “rice” left over from this week’s grain-free fried rice, I decided to continue with my cruciferous kick and make a cauliflower pizza for supper. This is a delicious and nutritious gluten-free, low(er) carb alternative to traditional pizza crust. To balance the carbohydrates with protein and fats, I topped it with plenty of organic mild Italian sausage (which I cooked up before adding to the pie) as well as fresh pizza sauce, tomatoes, mushrooms, roasted garlic and added fresh basil after it came out of the oven.

You could, of course, skip the meat to go for a vegetarian meal. Also, I have not tried alternatives to the cheese and egg in the crust to make it vegan, but you could try a flax egg and a soft vegan cheese if you like. I appreciate goat’s dairy because the proteins are smaller and closer to human milk, which makes it easier for us to digest. The crust does stay together well, but I do often use a fork when I load it up with delicious toppings.

This recipe was modified from a post on Detoxinista.com. Injoy!

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Ingredients

4 cups raw cauliflower rice (about one medium head)

1 egg, beaten

1/4 cup soft goat cheese (chevre)

1 teaspoon dried oregano

Pinch of salt

Instructions

  1. Preheat your oven to 400F.
  2. To make the cauliflower rice, pulse batches of raw cauliflower florets in a food processor until a rice-like texture is achieved.
  3. Fill a large pot with about an inch of water, and bring it to a boil. Add the “rice” and cover; let it cook for about 4-5 minutes. Drain into a fine-mesh strainer.
  4. Once you’ve strained the rice and it’s cooled a bit, transfer it to a clean, thin dishtowel or a nut milk bag. Twist it up and SQUEEZE all the excess moisture out!
  5. A lot of extra liquid will be released, make sure to thoroughly squeeze. This will leave you with a nice and dry pizza crust.
  6. In a large bowl, mix up your strained rice, beaten egg, goat cheese, and spices. Don’t be afraid to use your hands! You want it very well mixed. It will be crumbly and unlike any pizza dough you’ve ever worked with, but don’t worry– it’ll hold together.
  7. Press the dough out onto a baking sheet lined with parchment paper. (It’s important that it’s lined with parchment paper, or it will stick.) Keep the dough about ⅓” thick, and make the edges a little higher for a “crust” effect. Bake for 35-40 minutes at 400F. The crust should be firm, and golden brown when finished.
  8. Now’s the time to add all your favorites– sauce, cheese, and any other toppings you like. Return the pizza to the 400F oven, and bake an additional 5-10 minutes, just until the cheese is hot and bubbly.
  9. Slice and serve immediately.