Breakfast Cauliflower Oats
I know, I know this recipe doesn’t sound super appetizing, but trust me on this, it is! The first time I heard about cauliflower oats I just kept thinking how one would mask the very distinct taste of it. I love eating cauliflower, but not as a sweet dish. I’m not going to lie to you guys, cauliflower smells like straight up fart. Most people reading this will probably curse me for talking about bodily functions and food in the same post, but honestly, it’s true. We’re all thinking it, aren’t we? Whenever I cut up or cook cauliflower all I can think of is how bad it smells. And I LOVE cauliflower. I think it’s a delicious vegetable and I enjoy eating it frequently. So, I thought I needed to give this a shot.
Variety is key to a healthy diet
You see, for the last 3-4 months I’ve been eating two eggs with a variety of veggies every. single. day. I love eating eggs and veggies for breakfast, but as a holistic health coach I also understand that a variety of food is key. Everyone knows that too much of anything isn’t good for the human body. In some cases, it can lead to deficiencies and imbalances. So, my problem here was how can I still eat my variety of veggies for breakfast but without eating 14+ eggs a week? That’s when the idea of cauliflower oats was presented to me.
My mother in law and I were discussing creative ideas in the kitchen and she told me she had heard about eating cauliflower porridge as a breakfast dish. It sounded super intriguing to me so the following day I started experimenting in the kitchen. I added a bunch of my favorite ingredients that I normally add to my steel cut oats. These include flax seed, almond butter, cinnamon and maple syrup. I was pleasantly surprised how yummy it turned out!
Switch it up in a way that feels right to you!
Don’t get me wrong, I’m going to continue to enjoy my two eggs and veggies for breakfast some days. However, I think it’s best for me to switch it up a few times a week to keep myself balanced. Anyway, here it is, my cauliflower breakfast oats! Packed with all sorts of goodness like fiber and good fats. I hope you enjoy them as much as I do, because I’ve already had them three times this week!
Why you’ll love these?
These oats are ready in less than 20 minutes, they are full of so many nutritional benefits and they taste so yummy! I personally love to grind up fresh cauliflower in the beginning of the week. This way I can pack it inside of an airtight container and store in the fridge for up to a week. I love using ground cauliflower in all sorts of recipes. I sometimes through it in smoothies, soups, or even with my eggs when sautéing veggies for a breakfast scramble. They’re a great way to sneak in some veggies without it tasting too…. veggie like. I know it can get tricky with getting kids to eat/enjoy their vegetables so I recommend giving this a try!
Ingredients you’ll need:
- coconut oil
- ground cauliflower
- almond flour
- unsweetened almond milk
- flax seed
- cinnamon
- pure vanilla extract
- almond butter
- maple syrup
How to make ground cauliflower?
Making ground cauliflower is super easy and ready in minutes! All you need to do is wash, rinse and chop your cauliflower into medium sized florets. Next, add your cauliflower florets to a food processor or high speed blender. Blend for 1-2 minutes or until a fine, almond flour like consistency forms. Transfer to a airtight container and store in the refrigerator for up to 1 week.
BEFORE 
AFTER
Breakfast Cauliflower Oats
Equipment
- food processor or high speed blender
- stove top burner
- small sauce pan
Ingredients
- 1/2 teaspoon coconut oil
- 1/2 cup raw cauliflower, ground
- 1/4 cup almond flour
- 1/4 cup unsweetened almond milk
- 1 tablespoon ground flax seed
- 1/4 teaspoon cinnamon
- 1/4 teaspoon pure vanilla extract
- 1 teaspoon creamy almond butter
- 2 tablespoons pure maple syrup
Optional toppings
- 1 banana, sliced
- 1/3 cup fresh berries
- 1 teaspoon unsweetened shredded coconut
- 1 teaspoon bee pollen
- 1 tablespoon dark chocolate chips
- 1/4 cup sautéed spinach
- 1 tablespoon grass fed, white cheddar cheese shredded
- 1 fried egg
- 1/2 avocado, sliced
Instructions
- On a stove top heat a small saucepan on medium/low heat. Add in coconut oil and let melt for a few seconds. As soon as the coconut oil is melted, add in ground cauliflower, almond flour and almond milk. Stir until well combined.
- Once combined, add in flax seed, cinnamon, vanilla, almond butter and maple syrup. Stir thoroughly after each ingredient is added. Cook on low heat for another 2 minutes or until a thick oatmeal like substance appears.
- Remove cauliflower oats from heat. Pour from the sauce pan to a bowl and let cool for a minute or two. Top cauliflower oats with your favorite toppings and enjoy immediately.
Notes
Did you make this recipe?
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Until next time,
Stay Sweet.
-Ashley
