Oatmeal with cauliflower
29.01.2018
I’ve been experimenting with adding vegetables to my breakfast. This time I added cauliflower to my oatmeal. You need to like cauliflower and it does taste a bit different from what you may be used to, but I really liked it. I’m curious to know what you think! Please let me know below the recipe.
Tip: Found yourself with leftover cauliflower from dinner the night before? Use it for this breakfast recipe. No food waste! Or whip it into a cauliflower puree. It makes a super-tasty side dish.
Prep time
20 min
Portion
2
Shelf life
a day in the fridge in an airtight container
Supplies
immersion blender (or blender)
saucepan
Ingredients
20 min
Portion
2
Shelf life
a day in the fridge in an airtight container
Supplies
immersion blender (or blender)
saucepan
Ingredients
100 g / 3.5 oz. cauliflower
300 ml / 1 1/4 cups oat milk
30 g / 1/3 cup rolled oats
1 tsp cinnamon
2 tsp cacao powder
6 walnuts, finely chopped
Veggies for breakfast? Yes please!
Method
Cut the cauliflower into rosettes and rinse clean. Bring a saucepan of water to a boil and cook the cauliflower until it is soft. Remove from the heat and drain. Puree the cauliflower until soft and creamy and add the oat milk. Place the pan back on the stove, on medium-low heat, and add the oats, cinnamon and cacao powder. If the mixture is too thick, add a bit more oat milk. Serve in two nice bowls and top with walnuts.
Cut the cauliflower into rosettes and rinse clean. Bring a saucepan of water to a boil and cook the cauliflower until it is soft. Remove from the heat and drain. Puree the cauliflower until soft and creamy and add the oat milk. Place the pan back on the stove, on medium-low heat, and add the oats, cinnamon and cacao powder. If the mixture is too thick, add a bit more oat milk. Serve in two nice bowls and top with walnuts.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!
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