It wasn’t until recently Andrew and I began consciously incorporating cauliflower into our diets – its wild versatility and humble mildness landing it in our weeknight stir fries, weekday macro bowls, his omelettes, and our rice dishes. Anti-inflammatory and known for its detoxifying properties, while still remaining seasonally abundant and budget accessible, it’s lent itself well to our valiant attempts at sneaking more nutrition into each bite without sacrificing flavor.
The brainchild of cauliflower-rice meets overnight oats, Andrew and I’ve hit breakfast gold stirring the beloved brassica into our porridge pots. Lightly roasted with coconut oil, pure maple, and cinnamon, the cauliflower takes on a sweet and milky flavor, only to be elevated further with the addition of soaked oats, coconut milk and Bai’s Molokai Coconut, an antioxidant rich 5 calorie sip, naturally sweetened with coffeefruit and stevia. Perfect for keeping the overnight oats thick and divine, while still celebrating unprocessed and nutrient boosting ingredients. Though this porridge may smell a little ‘cauliflower-y’, due to the naturally-occurring and health promoting sulfur in the cauliflower, don’t let that deter you. This make-ahead friendly and plant based bowl is wonderfully creamy, sweet, and belly filling in all the right ways. Always sure to make a workweek’s worth in one-fell swoop, I served mine chilled, topped with non-dairy yogurt, a heaping dollop of nut butter or tahini, hemp seeds, walnuts,toasted hazelnuts, and coconut flakes for that extra coconut pop and crunch – aka: ALL the toppings.
Roasted Cauliflower and Coconut Porridge Pots [makes 6 servings]
½ head of cauliflower, florets only
½ cup pure maple syrup, divided
1 tablespoon coconut oil
1 teaspoon ground cinnamon, divided
2 cups rolled oats
½ cup chia seeds
2 ½ cups canned light coconut milk, divided
1 cup Bai Molokai Coconut
Preheat oven to 425 degrees F, rack in the middle. Line a baking sheet with parchment paper.
In a food processor fitted with an S-blade, pulse cauliflower florets with 2 tablespoons maple syrup, coconut oil, and ½ teaspoon cinnamon until mixture has a ‘rice’ like consistency. Transfer to baking sheet and roast for 10 minutes.
Meanwhile, in a large bowl, stir together rolled oats, remaining 6 tablespoons maple and ½ teaspoon cinnamon, chia, 2 cups coconut milk, and Bai. Stir in roasted cauliflower and refrigerate.
Allow mixture to sit for a minimum of 4 hours- overnight, or until coconut milk and bai have been absorbed, then transfer mixture to a high speed blender with remaining ½ cup of coconut milk. Whiz until mixture is very smooth, then divide into 6 airtight tupperware until ready to serve, topped with your favorite toppings. Will keep for up to one week refrigerated.
Nutritional Information [per serving]
360 Calories, 17.5g Fat, 49g Carbohydrates, 12g Fiber, 19.5g Sugar, 8.5g Protein
Thank you Bai for sponsoring this post and thank you for reading!