This recipe for Chocolate Cauliflower Oatmeal falls into that category of weird-sounding foods that somehow work. Honestly, I know a sweet dish using cauliflower just sounds wrong, but I promise you that it’s really good!
I’m not even the first person to try cauli oats, I also found this apple and cinnamon version from The Healthy Foodie.
Anywho, all of this led me to creating the Chocolate Cauli Oatmeal recipe I’m sharing with you today that makes for a nice breakfast that is grain-free and helps me get more veggies into my diet.
You’ll start with a medium head of cauliflower, broken into florets:
Thirty secs in the food processor makes rice, err “oats” in this case:
It should look like this:
If you are going to make this dish, you might actually want to prepare the rice the night before, otherwise it’s kind of a pain to do in the morning, IMHO.
Just go ahead and put it in a sealable container in the fridge until you’re ready to cook it, you’ll get about 4-5 tightly packed cups from a medium to large-ish head of cauliflower:
When it comes time to make the oatmeal, my preference is to use a higher-fat non-dairy milk like my Vanilla Coconut Beverage (the little black dots come from the seeds of a vanilla bean). You’ll heat it to a low simmer:
Add the cauliflower:
Now it’s time to dress it up. I like to add cinnamon:
Plus cocoa powder and some sort of sweetener (you’ll see in the recipe that I say to add the sweetener at the end; that’s in case you’re serving it to your family and want to use different sweeteners for each person).
The very last step is to stir in four pastured eggs:
Serve hot, with fresh fruit for topping, if desired:
You can also serve it with a drizzle of molasses and some dairy-free yogurt for extra creaminess:
The printable recipe:
- 1½ cups homemade vanilla coconut milk beverage or your favorite dairy-free milk
- 4 cups cauliflower rice (usually the amount that comes from a medium head of cauliflower)
- 2 teaspoons cinnamon
- 2 tablespoons cocoa powder
- 4 pastured eggs
- 1 cup organic blueberries, for topping
- your choice of sweetener, you’ll need the equivalent of 1-2 teaspoons of maple syrup per serving
- Place the coconut beverage in a medium saucepan and bring to a gentle simmer.
- Add the cauliflower rice and stir to combine. Let the mixture come back to a boil, reduce the heat to low, and cook for an additional 2-3 minutes.
- Turn off the heat and stir in the cinnamon and cocoa powder.
- Lastly, add the eggs and stir into the mixture. Cover the pot and let it sit for 3-4 minutes for the eggs to cook through. Stir once more before serving.
- Top with blueberries and your choice of sweetener*.
- Refrigerate or freeze any leftovers and re-heat before serving.
- *You can also stir the sweetener into the mixture before serving, if you prefer.
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