Apple & Cinnamon Cauliflower Porridge
This Apple Cinnamon Cauliflower Porridge is a delicious Paleo Porridge that uses riced cauliflower in place of oats. It’s packed with apples and warm spices and is a great low carb breakfast that takes less than 15 minutes to make. It’s Paleo, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Legal.
So I have a confession, I hate porridge. There is something about the mushy texture that is basically my worst nightmare. I have had quite a few requests from people for a grain free paleo porridge recipe recently, so I put my preferences aside and set to work experimenting.
I started off creating a few variations that were ground nut and shredded coconut based. Truthfully, they tasted pretty good but when I did a few nutritional calculations, I realize that one bowl was almost 40 grams of fat and over 600 calories. Even though breakfast is the most important meal of the day, allocating that many of your daily calories to a bowl of paleo porridge seemed a bit excessive.
So what do you do when you want to lower calories, use my favourite vegetable of course! I know what you are thinking, apple cauliflower porridge sounds horrible, but I promise, it’s absolutely delicious, which says a lot coming from such a big porridge hater.
The cauliflower rice is flavoured with cinnamon and nutmeg and then cooked in almond milk until tender and porridge like in texture. I have made this a few times and prefer it a bit chunkier, but if you like a more liquid and smooth porridge then I would recommend adding in an extra ½ cup almond milk when cooking.
I added in shredded apple for sweetness and raisins and pecans for a bit of texture but feel free to use any kind of chopped nuts or seeds that you prefer. I also like topping it with additional shredded apple, but sliced banana, blueberries or stewed apple would also be delicious.
This Apple Cauliflower Porridge makes two servings and will last a day or two in the fridge, so you could easily make a batch to bring to work, and then have an easy breakfast ready to go two days in a row.
Here are a few other easy breakfast recipes that you might enjoy:
- Apple Cinnamon Pancakes
- Savoury Breakfast Porridge with Bacon and Mushrooms
- Apple Cinnamon Granola
- Lemon Poppy Seed Waffles
- Brussels Sprout & Bacon Hash with Eggs
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Apple & Cinnamon Cauliflower Porridge
Ingredients
- 2 cups cauliflower rice
- 1 1/4 cup almond milk
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp vanilla extract
- 2 tsp honey
- 1 apple finely shredded
- 3 tbsp raisins
- 2 tbsp chopped pecans
Instructions
- Place the cauliflower rice and almond milk in a pan on medium heat. Stir in the cinnamon, nutmeg, vanilla extract and honey and let cook for approximately 5 minutes.
- Stir in the shredded apple and continue to cook for another 3 to 4 minutes until the cauliflower rice is tender and the liquid has been absorbed. Add in a bit more liquid if you prefer your porridge on the creamier side.
- Add in the raisins and stir to combine. Divide the mixture between 2 bowls and top with chopped pecans before serving.
Made this for the first time yesterday and I love it! I went ahead and added a little more liquid and then threw in some chia seeds as well. After sitting overnight in the fridge, the consistency was perfect this morning. With the addition of some coconut yogurt and some toasted coconut flakes I couldn’t taste the cauliflower at all. I don’t know if any of my additions are SCD legal, though, sorry if not!!
Diabetic and can’t eat regular oatmeal so was interested in trying this. It was surprisingly good and made for a decent substitute for me. Even better is the low cals and getting some fruit and veggie in. No issue with a blood spike, but YMMV. I will be making this again.
Love healthy recipes that are also tasty and this ticks all the boxes! cooked the cauli in boiling water for 5 min first and then followed your recipe cooking rice and apple at the same time for 5 min. Really enjoyed it
This looks so good! What a great way to enjoy a hearty warm breakfast without too much grain!
Thanks for sharing! Does it keep long?
This look sos good! What a great way to still enjoy a hearty breakfast without too much grain!
How many calories are in this cauliflower porridge please and is your almond milk sweetened or unsweetened?
I made it with the 30 calorie unsweetened vanilla almond milk. It was about 130 calories for half of the recipe per carbmanager.
I tried this recipe and it turned out well, my daughter loved it . Thanks for one additional breakfast option 😄 The color of my porridge was more whitish whereas your pic looks really nice and brown, is the cauli rice require any roasting first?
Your recipe sounds delicious. But is it possible to replace milk with water? Would it completely ruin the dish or won’t it be noticeable?
How long will it keep if I make it in a big batch? Will it keep for the week? I like to make my breakfasts for the week, so there is no thinking early in the morning.
It will although unfortunately with most cauliflower dishes, the smell of cauliflower might become apparent after day 3-4
I liked this but the hubs was not a fan. He really loves oatmeal and this just did not come even close to the real thing for him, and he could taste the cauliflower. But I think if you love cauliflower and/or don’t have a super-sensitive palate you will like this.
I didn’t add the shredded apple because I had some homemade unsweetened applesauce I was adding on top to serve, but I probably should have reduced the liquid to account for this because it was very watery/loose and I ended up stirring in a bunch of shredded coconut to soak it up towards the end.
Also, I feel that the instructions here could be more clear. It just says to put over medium heat for 5 minutes (I assume uncovered, because it doesn’t say otherwise). Our stoves likely all heat a bit differently, but my porridge was just warm and barely starting to cook at this point, and definitely wasn’t done 4 minutes after that (the additional time listed for cooking the shredded apple). I believe the mixture should be brought to a simmer, and then follow the cooking times – I ended up checking a few other recipes for more clear guidance here.
I appreciate the creativity here – I may make this again just for myself.
This looks, I have some butternut squash to eat and I am was thinking about using that instead of cauliflower….. looks amazing!
oooohh never thought of that, I’d love to hear how it turns out with the substitution!
It’s such an interesting concept, this dish. I really did like it and am sure I’ll make it again and again. There were only a couple of moments I thought i wa getting just a hint of cauliflower flavor, but for the most part…no. There’s so many places to go with this really. I did a half serve, which was huge and thought, “I’ll never eat all that.” But I did:)
One thing is for sure, (and have been telling my family), if I make it through a year on this scd diet…it’s only because of you and this site. I’m a cook and a baker…so.?
Thank you so much.
Aaaww thank you! Your comment made my day! You are totally going to make it through a year on the SCD diet!! I have complete faith! It just takes a bit of time to get the hang of, and once you start feeling better it becomes so much easier.
Re the porridge, I totally agree, once you get over the fact that it is a sweet cauliflower, it becomes much more delicious. Maybe try increasing the amount of cinnamon and shredded apple to mask that last hint of cauliflower. Also if you are looking for easy and filling breakfasts check out the two granola recipes I have, one is apple & cinnamon so very similar to this.
Just found out about your website. I was super excited to try this and it did not disappoint!
I’m so happy that you have found my site and that you enjoyed the porridge!
I will be making this recipe for the 3rd time this weekend, a big batch to have several breakfasts ready for the week. I prefer it less sweet so omitted the honey and added a spoonful of coconut cream when serving, for extra creaminess. I also tried it with dried apricots instead of raisins. A great customizable option for a warm scd breakfast! Thank you for sharing your fantastic culinary creations!
Oohh the addition of coconut cream sounds so good! What a great idea! I’m so happy you like the recipe!
This is amazing! You are a cauliflower genius! I just made a half batch because I was skeptical. I wish I would have made the full, because I’ll definitely be making this again tomorrow. Thank you so much!
Haha I was wondering if anyone was going to be brave enough to try out this recipe! I’m so happy to hear that you enjoyed it!
This looks great. Just an edit – in the blog post for a less chunkier version you recommend adding another 1/2 cup of almond ‘flour’ when I think you meant ‘milk.’ Lol.
Whoops!! Thank you so much for pointing that out!