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Cauliflower porridge with wild blueberries
A nice comforting bowl of porridge made from cauliflower. Firmed up with flax seed, tapioca starch or arrowroot. Wild blueberries give this bowl not only its vibrant colour but also a fresh, sweet taste. Especially combined with some vanilla and cinnamon. Enjoy!
Cook Time
mins
Total Time
10 mins
Servings: 1 bowl
Calories: 689 kcal
Course:
Breakfast
Cuisine:
European , American
Ingredients
- 2 2 cups cauliflower cooked or steamed
- ½ ½ cup coconut milk no almond milk (nuts)
- 2 2 tbsp coconut flakes
- ½ ½ cup wild blueberries
- 1½ 1½ tbsp tapioca starch/flour NO flax seeds (seeds)
- ½ ½ cup almond milk or coconut milk
- 1 or 2 1 or 2 tbsp coconut flour
- 2 2 tbsp flax seeds
- 1 1 tsp raw honey
- or or maple syrup for vegan
- 1 1 tsp balsamic vinegar
- ½ ½ tsp Bourbon vanilla powder or extract
- ½ ½ tsp cinnamon
- 1 1 pinch celtic sea salt
Instructions
- Use already cooked cauliflower from the day before. Or cook or steam fresh cauliflower, this is not included in the time needed.
- Skip steps 2 and 3. In step 5 add tapioca instead of flax seeds.
- If you use flaxseed: grind them (I use a small electric coffee grinder).
- Mix the flaxseed with 4 spoons of the almond or coconut milk and the balsamic vinegar. Set aside.
- Mash your cauliflower with a fork. Warm with the rest of the milk in a small (sauce)pan. Don't let it come to a boil.
- Put in the ground flax seed, vanilla and cinnamon. Add salt to taste. Let it thicken.
- In the meanwhile roast the coconut flakes in the baking pan. You don't use oil for this. Be careful, because at first it will feel like nothing is happening, but once it starts browning it can burn very quickly.
- Put half of the blueberries into your porridge mixture. Check the consistency. You probably need to add 2 spoons of coconut flour. But add them one at the time. Then mix and check again.
- Poor your mix into a bowl and garnish with the rest of the blueberries and your roasted coconut flakes.
Cup of Yum
Notes
- I use European or Canadians wild blueberries. In my country not freshly available, so I use from the freezer. If not available at all you can use cultivated as well.
Nutrition Information
Calories
689kcal
(34%)
Carbohydrates
68g
(23%)
Protein
15g
(30%)
Fat
44g
(68%)
Saturated Fat
31g
(155%)
Polyunsaturated Fat
7g
Monounsaturated Fat
4g
Sodium
332mg
(14%)
Potassium
1136mg
(32%)
Fiber
21g
(84%)
Sugar
21g
(42%)
Vitamin A
43IU
(1%)
Vitamin C
105mg
(117%)
Calcium
288mg
(29%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 1bowl
Amount Per Serving
Calories 689
% Daily Value*
| Calories | 689kcal | 34% |
| Carbohydrates | 68g | 23% |
| Protein | 15g | 30% |
| Fat | 44g | 68% |
| Saturated Fat | 31g | 155% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 332mg | 14% |
| Potassium | 1136mg | 24% |
| Fiber | 21g | 84% |
| Sugar | 21g | 42% |
| Vitamin A | 43IU | 1% |
| Vitamin C | 105mg | 117% |
| Calcium | 288mg | 29% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.