Recipe Cauliflower Porridge

Recipe cauliflower porridge

Nourish the body and soul with this bowl full of goodness

The easiest way to make this quick recipe is to buy in season cauliflower & ‘rice’ it immediately, so its ready to go in the morning. Just wash about half a cauliflower, break into florets and pop in the blender for about 10 seconds until it resembles rice. Keep in an airtight container in the fridge & it will keep for about a week. This porridge takes about 5 minutes to make, and there is no gluten involved! By the time the kettle is boiled for a cup of tea, this is ready. The recipe is enough for one person. Because it contains good fats & some protein from the chia & nuts, and soluble fibre from the psyllium & cauliflower/blueberries, it will help regulate blood sugars and keep you satisfied for hours.

  • 3 – 4 heaped tablespoons of raw cauliflower rice
  • Water to just cover, or use milk of your choice, such as almond.
  • 1/4 cup of blueberries or substitute other fruit
  • 1-2 teaspoons of psyllium husk
  • 1 tablespoon of chia seeds
  • Natural/coconut yoghurt to serve plus walnuts/brazils

In a small saucepan place cauliflower and liquid, bring to the boil for about 2 minutes, enough to soften the vegetable. Add frozen blueberries and boil for 30 seconds, just enough to thaw them, then remove from heat. Stir in psyllium and chia & leave to sit for about 30 seconds. This will thicken the porridge. If it is still a bit liquid, sparingly add more psyllium. Place in a breakfast bowl and top with yoghurt and nuts. I like to use Brazil nuts for selenium, which is absent in NZ soils, and walnuts, for extra omega 3’s (along with the chia).

Enjoy your healthy cauliflower porridge breakfast!

Read other blogs here

Published by

  • CALL OUR STORE ON 03 385 0364