It’s January and like many people we are trying our best to get our nutrition back on track after the gluttony of the holidays. We really want to eat as clean as possible for at least 30 days as a kickstart into the new year. However this Saturday morning I had the strongest craving ever for some oatmeal. It has always been one of my favorite things in the past to eat for breakfast. And normally it’s ok if I have a planned cheat every once in a while but this was not one of those days. At almost 30 grams of carbs for a half cup plus the fact that it’s a grain it would have been a derailment of my good efforts to eat clean. I decided to try to make some sort of Pale-ish type of hot breakfast porridge. I looked at a bunch of recipes on the internet and none of them appealed to me. They either had ingredients that I didn’t care for or they used bananas as the base which is just as high carb as the oatmeal. None of them looked appetizing from the pictures. If something doesn’t look good it usually isn’t. So then I got this hair-brain crazy idea to experiment using cauliflower as the base! Experiment is the key word here. I’m not the first person who has thought of this; there are several recipes found on the internet but they incorporate eggs in it or bananas to create the creaminess. Maybe it’s just me but I don’t think I want the taste of eggs in my oatmeal. And again, bananas in large amounts, has too many carbs. So here is my version. My experiment turned out fantastic. It was delicious! Did it taste exactly just like oatmeal? Not completely exactly but it was close. It was creamy, with no weird taste of vegetable. I got the same comfort food effect just like eat a bowl of oatmeal. The color and texture was great therefore it looked appetizing. Most importantly it tasted great. Give it a try; I think you’ll like it too.
Paleo Low Carb N’Oat’Meal Breakfast Porridge
2 cups cauliflower florets
¼ cup finely shredded unsweetened coconut
½ cup water
¼ cup full fat coconut milk (or heavy cream)
1 heaping tsp arrowroot flour plus 1 TBS water (to make a slurry)
Optional Condiment Options (per serving)
Fat (butter or coconut oil at room temp) – 2 tsp
Zero calorie sweetener (xylitol, stevia, monk fruit) – as much as you like
Regular sweeteners (Honey, coconut palm sugar) – 2 tsp
Dried fruits (raisins, apricots, blueberries) – 1 TBS
Fresh fruits (sliced bananas, sliced strawberries, fresh blueberries) – ¼ cup
Ground cinnamon – as you like
Shave off the stem portion of the cauliflower florets (the stems make it taste like vegetable). Put the shaved cauliflower florets into the food processor and pulse several times but do not make it too fine. Put the cauliflower in a saucepan. Next pulse the shredded coconut in the food processor several times and add to the saucepan with the cauliflower. Add the liquid ingredients to just covering the cauliflower and coconut. Bring to a boil and then turn burner to low, cover and simmer for about 20 minutes. In a small bowl mix the arrowroot flour with the TBS of water to make the thickening slurry. Slowly stir the slurry into the cauliflower and continue to simmer for another minute until the mixture is thickened like the consistency of oatmeal. If too thick then add a TBS of water. If too thin add a tiny bit more arrowroot slurry. Makes 2 half cup servings. There are only 3 net carbs (minus the fiber) per serving for the porridge by itself compared to almost 30 carbs for regular oatmeal. If you add some dried fruit or fresh fruit that will make the whole thing come to around 10 net carbs.
You can choose to add the condiments of choice keeping in mind that the regular sweeteners, the dried fruits and the banana are going to be higher in carbs. But if you limit the portions of those you will be fine. I used xylitol for the sweetener, dash of cinnamon, a pat of grass fed butter, a few raisins and a few slices of strawberries. It felt so great to be able to enjoy this delicious treat without having to cheat on my nutrition goals.