This creamy grain-free hot “cereal” is gently spiced with cinnamon and ginger for a delicious and good-for-you breakfast! I discovered this method of making a hot porridge since I started the AIP diet. It only takes a minute to put the ingredients together, and then it gently simmers while I get breakfast for the rest of my family together. The secret ingredient? Cauliflower! It’s crazy how many great things you can do with this vegetable.
I love that I can have a creamy hot cereal again! It’s perfect for those on a grain-free diet, paleo diet, or the AIP diet.
I will mention that my two oldest, who eat grains (one gluten-free, one not) weren’t too sure about this recipe, which is why I make it just for myself. This creamy quinoa breakfast cereal is more to their liking. So if you are eating cream-of-wheat one morning, and then make this the next, don’t expect it to taste similar! But I did find that my one-year-old is a fan, like me. 🙂
Notes on Ingredients:
- If you can have dairy, this would be scrumptious with cream or half and half.
- I used this lovely Coconut Cream (gum-free). (Amazon links affiliate)
- If you weren’t on the AIP diet, you could also try it with homemade almond milk.
- Find out how to make cauliflower “rice” for this recipe here, but I cheated and used a package from Trader Joe’s. I used their unfrozen though I imagine their frozen would work as well.
- Cauliflower when at the peak of the season and newly picked can be very very sweet. This recipe would be even better when using such yummy cauliflower.
- I added this gelatin for added protein and benefits. I also like to eat this with bacon or sausage on the side.
Creamy Grain-free Porridge
Notes: I like using the high amount of cinnamon and ginger as it disguises the cauliflower flavor even more. However, the higher amount is on the stronger side so I recommend you start with the smaller amount and only adding more if desired. Though I haven’t tried this yet, I think that if you cooked this, and then let it cool and refrigerated it for 24 hours, that the flavors would be even better. You can also consider adding a bit of vanilla extract, or other spices too!
Ingredients:
1 cup of cauliflower “rice”, uncooked
½ cup of coconut milk or cream (gum-free, if AIP)
½ cup of water
Dash of Salt
¼-1/2 teaspoon cinnamon
¼-1/2 teaspoon ground ginger
½ tablespoon pure maple syrup (or desired amount for sweetness)
Instructions:
1. In a small pot, combine all of the ingredients and bring to a simmer over medium-high heat. Turn down heat to keep to a gentle simmer, and simmer until cauliflower is tender (about seven minutes).
2, Usually, I keep it just like it is, but, if you want it creamier in texture OR if the cauliflower chunks were on the larger size, I recommend briefly pulsing it in a blender or food processor (carefully! The mixture will be hot).
3. Top with berries, diced fruit, toasted coconut flakes, or anything else you’d like!
Serves 1
- 1 cup of cauliflower “rice”, uncooked
- ½ cup of coconut milk or cream (gum-free, if AIP)
- ½ cup of water
- Dash of Salt
- ¼-1/2 teaspoon cinnamon
- ¼-1/2 teaspoon ground ginger
- ½ tablespoon pure maple syrup (or desired amount for sweetness)
- In a small pot, combine all of the ingredients and bring to a simmer over medium-high heat. Turn down heat to keep to a gentle simmer, and simmer until cauliflower is tender - generally about seven minutes.
- Usually, I keep it just like it is, but, if you want it creamier in texture OR if the cauliflower chunks were on the larger size, I recommend briefly pulsing it in a blender or food processor (carefully! The mixture will be hot).
- Top with berries, diced fruit, toasted coconut flakes, or anything else you’d like!
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