Okay, okay – I know what you’re thinking. In fact I can almost picture your (understandably) skeptical self about to act out the following line:
*Sigh* ‘Here we go again… Another health-obsessed food blogger trying to tell us that cauliflower is now the new porridge. Cauliflower rice was painful. Cauliflower pizza has been over done. Please don’t tell me it has a place on the breakfast table. CARBS FTW!” *Performs a dramatic eye roll and indignantly heads to the kitchen to make a jumbo bowl of oats, as though to prove a point that the traditional way is the only way.*
And you know what? I hear you, my friend. Because actually, I wouldn’t blame one for feeling that. Not one bit.
Yep, like 99% of the nation I have been brought up with inviting bowls of irresistibly thick and creamy porridge for breakfast and I’ll be the first to say that there is nothing quite like diving in to some of that lip smacking goodness on a fresh morning; particularly during this time of year when our bodies naturally crave for a little more substance, warmth and comfort. It’s true – I guess you could say that the whole ‘alternate your grains with more veg’ food trend has been taken to many different levels; to the point where carb lovers are on the verge of creating anti-cauli petitions to break it.
However having said that – lately I’ve been finding that oats just aren’t sitting well with me as well as they have done in the past, and I’m pretty sure I’m not the only one that can feel, shall we say, ‘on the bloated side’ after porridge first thing in the morning. My gut simply doesn’t feel good for eating the stuff – but that doesn’t mean I have to miss out on a similar something to satisfy my cravings, right?
No, I decided to explore my options and find a way that I can get the best of both worlds: That comfort food factor that feels like it’s providing my digestion with some much needed October fuel – minus the heaviness that leaves me feeling sluggish and off point before the day has even really started. That’s when this grain free alternative came along – and I gotta tell you, I have personally found it to tick all the right breakfast boxes, and then some more.
So just hear me out a little here…
Put aside any reservations you have about eating a cruciferous vegetable for breakfast and focus on the outcome: A surprisingly satisfying bowl of hearty, warming, lick-the-bowl-clean deliciousness that you can so easily adapt to your personal taste. Just a hint of your fave sweetener, a cup of your favourite milk and a party of funky toppings is all that is needed to transform cauliflower from sweet to savoury – and whilst I’m not gonna sit here and say that it’s the same as the regular oat porridge, I find it sure as hell hits the spot alright.
So if you have been on the look out for a grain free take on the classic porridge that offers both substance and sumptuousness – or if you’re simply wanting to change up your usual breakfast rotation, then how’s about giving this one a go?
Nah, it isn’t going to be every ones cup of tea; but I’m thinking anyone who has already embraced the whole cauliflower rice/pizza/smoothie situation will find this variety something of a revelation!
Now here’s what you’re going to do…
- ¼ head cauliflower
- 1 cup milk of choice (coconut, almond, cashew, oat are the creamiest!)
- pinch salt
- ¼ tsp cinnamon
- 1 tsp sweetener of choice
- 1 tbsp chia seeds + flax seeds - to thicken (optional)
- Simply chop up the caulilfower roughly and pulse in the food processor for a few seconds to get a rice consistency.
- Place in to a small saucepan with the milk, salt, cinnamon and sweetener and bring to the boil before simmering with the lid on for 10-15 minutes, until the cauliflower is nice and tender. If you're adding in the chia + flax, stir those in at the end and let it sit for a minute or so.
- Pour in to a bowl and go all out with your toppings!
I’ll leave you with a few of the flavour combos I’ve tried out so far… All of which had me feeling all sorts of amazing, if I do say so myself!
DRIED APRICOTS + MULBERRIES + COCONUT + TOASTED SEEDS + COCONUT + YACON SYRUP + CACAO NIBS
COCONUT YOGHURT + YACON SYRUP + BUCKWHEAT GRANOLA + FLAX
BLACKBERRY + SALTED CARAMEL COCONUT YOGHURT + BEE POLLEN + CINNAMON + MACADAMIAS
I hope you enjoy loves – and be sure to let me know your thoughts in the comments or on Instagram @sophiesblend!