Cauliflower is such a versatile vegetable, I have fallen for it big time. How is it that it can be such a great pretender? How can it be cooked in a variety of different ways and each time taste and feel so unique? I’m thinking mash, or rice, or this porridge, even. Important note to self, always make sure there is cauli in the fridge!
It’s a good idea to start the day with protein. You will find yourself more satiated and energised for the day ahead, plus you may also have fewer cravings, which will be useful if you are trying to lose weight. But, like I said in my first post, there are times when you’d simply rather not, thank you. Occasionally you may feel the urge for that comforting, creamy bowl of oats with just a hint of a sweetener, though not so much. Btw, do you feel that your taste buds are changing as you progress along your AIP journey? Are you finding that foods you once thought of as sweet now seem to be whoa, too sweet? I certainly do. There’s very little sweetener in here, and I’m happy to keep it to a bare minimum. However I do think the porridge needs those 3 tablespoons of honey, any less and it tastes a little too cauliflower-y and a lot less creamy!
Do you feel the pull of Autumn in the air at all? Though it’s still lovely and warm here in Vancouver, the days are drawing to a close by 8pm now and what with school starting, I’m thinking it’ll soon be time to retrieve a small selection of woollies from the cupboard, pack away my sandals and prepare some warming, creamy porridge. You’re lucky I’m giving you this recipe as it happens, because my daughter told me not to. She wanted to keep this one all to ourselves … we need to work on some sharing skills, clearly!
I love having my small food critics on hand when I bring out a new recipe, seeing their reaction as it comes to table and watching their faces as they take that first mouthful. They really tell it like it is. My boy is still crazy for the Peach and Ginger Oatmeal but my daughter, on the other hand, has switched allegiance, the turncoat. This is the one that does it for her!
I like to have a lidded glass bowl of ‘riced’ cauli in my fridge so I can quickly measure it out for this porridge, or for cauli rice for that matter. That way, I can have my shower and get dressed whilst it simmers happily. In truth it doesn’t take that long to prepare this veggie in the food processor, the trick is to put the florets into your processor with the ‘S’ blade and pulse about 8-10 times or so until the cauli is the same consistency as rice. Pulsing puts you in control, if you just press the on button, you risk ending up with purée!
Print the recipe here
Put all the ingredients into a large pan and bring to the boil. Turn the heat down to a simmer and cook till the cauli is softened and creamy, approx 20 mins.
rosemary plum compote
make this compote while the porridge is simmering away to eat it warm, or prepare any time in advance and keep, covered in the fridge until needed.
450g ripe sweet prune plums, quartered and stones removed
1 stalk rosemary, halved
1 tbsp honey
1 tsp vanilla extract (I use this one)
Put ingredients into a medium pan on a medium heat. When liquid begins to ooze from the fruits, turn the heat down to low, making sure the rosemary is covered by the plums and continue cooking approx 10 mins until the liquid is slightly syrupy and the fruits softened but not completely falling apart. Set aside. Taste for sweetness and flavour from the rosemary, you may like to take it out at this stage or leave it in until you are ready to serve, as I do.
PS. For more breakfast inspiration, you may want to think about getting a copy of the e-book “85 Amazing AIP Breakfasts“!