Cauliflower Porridge
Prep Time
5 Minutes
Prep Notes
This can be prepped ahead of time and just warmed when you're ready to eat it. Sweetness is up to you. I sometimes add the banana in while cooking and other times leave the sweetening until it's cooked and add a little honey or maple syrup. Sometimes I leave it out completely.
To make this diabetic or ketogenic friendly, use a sweetener that doesn't spike your blood sugar instead of the banana or honey.
If you're doing the Restart Program with me then you can make this with your quote of banana.
Cooking Time
10 minutes
Yields
5-6
Ingredients
450g Cauliflower cut into florets
1 x 400ml can of coconut cream
100ml filtered water
1 banana / 1 tablespoon of maple syrup or honey (optional) / Monkfruit/Xylitol/Erythritol for keto or diabetic
2 tsp cinnamon
1 tsp vanilla powder
3 tablespoons golden flax seeds (optional but I like the texture they add)
3 eggs
Directions
Thermomix Method
Blitz cauliflower pieces for 7 seconds at speed 5 - you want it fairly fine
Add the sweetener of choice and mix on speed 4 for 3 seconds (if you're using honey/maple syrup you can add it here or add it individually to each serve to taste)
Add all other ingredients and cook for 7 minutes, 90 degrees, speed 4
Enjoy! Don't leave it sitting in the thermomix or the eggs may separate from the mixture (it will still taste good but the texture won't be as good).
Stovetop Method
Blitz cauliflower in a food processor until it's fairly fine
Mash banana if using
Place all ingredients into a saucepan and mix well. Cook at a gentle simmer, stirring frequently, until it has thickened to a porridge consistency. Remove from heat immediately to prevent egg over cooking and separating.
Notes
keto, gluten free, grain free, paleo, primal, lchf, low carb, dairy free, sugar free, refined sugar free