Cauliflower for breakfast. Seriously. Has she lost it?! I admit that this sounds strange but bear with me.
I love to sneak veggies into sweet dishes and treats. Beetroot, courgettes, carrots, sweet potatoes and pumpkin have been around the block a few times so I needed a new challenge.
Inspired by a recipe created by Unconventional Baker (check out her blog, it’s seriously amazing!!!) I went to work. The end result was definitely yummy! You can taste that this porridge isn’t made from oats but that doesn’t necessarily make it bad. Just different.
Go on. Give it a go!
A word of advice before you start – make sure your cauliflower is superfresh. Once it’s a little tired and elastic it tastes really cabbage-y. Not nice. We don’t want cabbage breath after breakfast.
Unfortunately cruciferous veggies have a rather unglamorous reputation. I guess this is because a) they smell a bit funny when you cook them and b) they are too cheap to be regarded as special. Very unfair if you ask me, as they definitely deserve to be called a superfood. The only cruciferous veg with that title is kale but believe me – cauliflower, broccoli and friends are just as super!
I just read an article describing a chocolate cake tasting. A group of people had to compare two chocolate cakes. They were told that the one on the left was expensive and the one on the right was cheap. Literally everybody liked the expensive cake more (creamier, more chocolate-y, …) even though both cakes were made from one batch of batter. Belief is a powerful thing.
Anyway – cauliflower is not just mega healthy, it can also be grown and bought locally, which means it’s chock-full of nutrients AND it has a low carbon footprint. As I said – a true superfood.
If the colour purple floats your boat you can get purple cauliflower. Just omit the Spirulina in the recipe to save the pretty colour. Actually, purple cauliflower is best used in soup. It turns bright pink if you add lemon. Oh yes.
So! Here’s the recipe!
- 1 cup cauliflower
- 1 scoop of your favourite vanilla protein powder
- 1 TBS chia seeds
- 1 TS ground vanilla powder
- 1 TS Spirulina
- 1 pinch of sea salt
- Cover the chia seeds in 100ml water and let soak for 20 mins. Make sure you stir occasionally to prevent them from glooping together into a giant frog-spawn like ball
- Grate the cauliflower into a pot and cover with water
- Simmer for 15 mins
- Add the remaining ingredient apart from the chia seeds and blitz
- Stir in the chia seeds, fill into a bowl, decorate with nuts, seeds or dried fruit and enjoy!
- If you like your cauliflower porridge to be chocolate-y just add a couple of tablespoons of pure cocoa powder. Chocolate for breakfast, result!