As much as I enjoy eating my first meal of the day sautéed from a favorite skillet, It's also nice to be satiated by a serving of comforting porridge. Even if the weather has warmed up, I still a win to get morning fuel from a bowl, Oh and I don’t want it piping hot either — have you ever noticed how you can appreciate flavors more if they are just warm or at room temperature, even?
You would never know that there is a generous serving of cauliflower in this bowl, but with its abundance of essential vitamins and minerals, plenty of brain boosting and detoxifying capabilities, not to mention anti-inflammatory goodness, this porridge certainly makes for a healthy and satisfyingly tasty start. We are often told to breakfast like Monarchs so here’s your chance. There’s no reason why you can’t jazz up your morning porridge and make it not only a feast for the taste buds, but for the eyes as well.
PREP TIME - 15 MINS COOK TIME - 30 MINS TOTAL TIME - 45 MINS
Here's What You Need...
1 large head cauliflower
¾ cup finely shredded coconut
2 tbsp coconut butter
3 cups coconut milk
Zest of a large lemon (save the juice for something else)
Generous pinch salt
Spoonful softly whipped coconut cream* (optional for serving)
Handful mixed berries (optional for serving)
Toasted coconut chips (optional for serving)
Cut the cauliflower into florets and put them into your food processor with the ‘S’ blade, not forgetting the stalks.
Pulse about 8-10 times until the cauli is the same consistency as large grains of rice (you may need to do this in two batches). Pulsing puts you in control; if you simply press the 'on' button you risk ending up with purée!
Transfer the riced cauliflower to a large pan, add the remaining porridge ingredients and stir to combine everything.
Bring up to a simmer, cover with a lid, and cook for about 25-30 minutes until the cauli is tender and the porridge nice and creamy.
While the porridge is cooling, whip the coconut cream. Start by removing your chilled coconut milk from the fridge, turning it upside down and opening it up with a can opener.
Pour the thin coconut water into a jar and keep for another purpose, such as in smoothies.
Scoop out the cream and beat with a balloon whisk until soft peaks form, then transfer to a small container until needed.
*Put a can of coconut milk in the fridge at least the night before you want to make whipped cream.