I know some of you will look at this Paleo Cauliflower Oatmeal and just wonder WHY on earth we would want to make “oatmeal” out of cauliflower?! Trust me, I used to HATE cauliflower. But, is an AWESOME way to get your morning veggies in, and it’s so warm and comforting. Even my pickiest eater loves it! A very flexible recipe for whatever toppings or seasonings of your choice. This one is a game-changer!
Why I Love This Paleo Cauliflower Oatmeal
First, it’s gluten-free, dairy-free, nut-free, vegan, plant-based, and egg-free! Whew! That’s a whole lot of dietary needs being met right there. Plus, it’s quick! A filling hot breakfast that only takes 20 minutes to make. And, it stores great in the fridge for up to a week. That means you can make a big batch and reheat and eat throughout the week. This makes it a great meal prep option!
Finally, the toppings make this oh-so fun! Think of it like an acai bowl – the toppings and mix-in can change the vibe of this dish in so many tasty ways. A few ideas from our family favorites:
- Chunky Monkey – Mix in peanut butter, cocoa powder or a scoop of chocolate collagen, and top with sliced bananas, coconut flakes, chopped pecans or walnuts, and cacao nibs. My oldest son’s favorite!
- Tropical – Top with fresh chopped mango, pineapple, toasted coconut flakes, banana, and some kind of chopped nuts or seeds for a crunch.
- Berry Blast – Strawberries, raspberries, blueberries…oh my! Load it up with your favorite berries then drizzle with a nut butter of choice (I love the Vanilla Rxbar nut butter) and add granola for a crunch.
Other Recipes To Get Those Veggies In
I was a woman on a mission to learn to like veggies. Seriously, I didn’t like anything besides peas, corn, and potatoes until I was about 20. EEK! I have learned through much kitchen tinkering that most vegetables can be enjoyed, if you find the right recipe. Here are some other veggie favorites that have helped our family come around to them:
- Whole30 Crispy Veggie Fritters
- Whole30 Chicken Nuggets with Hidden Veggies
- Whole30 Budget Beef Stew (Pay attention to how I thicken the stew!)
- Paleo Pudding (yup…veggies! I dare you not to love it!)
- Paleo Fudgsicles with Hidden Veggies
- Whole30 Hashbrown or Cauliflower Waffles
- Riced cauliflower – Can use fresh or frozen. And no, if you use frozen it doesn’t need to be thawed first! I often cook it with frozen and it works out great to just go straight from the freezer to the pan. Wahoo for that time saved!
- Coconut oil – You can sub avocado or extra light-tasting olive oil here. I just prefer the flavor and result slightly with coconut oil.
- Coconut milk – Canned full-fat coconut milk is nice and rich, thicker than almond or other non-dairy milks. It will give the creamiest results! And also, if you can’t do coconut, any other dairy-free milk of choice will work. I also sometimes throw in half Vanilla Nutpods for a delicious flavor.
- Tapioca or arrowroot flour – Tapioca flour is usually what I personally have on hand, as I love it in baking muffins and such. I get mine from the bulk bins at Winco. You can also find it easily on Amazon here. But, arrowroot or even potato starch will work as well to thicken this oatmeal.
- Date paste – Simply a paste made out of pureeing soaked dates and hot water. See the recipe below. I love this for a natural sweetener. But, you can substitute coconut sugar, monk fruit sugar, or other sweetener of choice here, to taste.
- Toppings of choice – See above for fun flavor combination we enjoy. But, the sky is the limit here: fruits, berries, nuts, seeds, nut butter, peanut butter, coconut flakes, cacao nibs, granola, raisins…go crazy!
- 16 oz riced cauliflower
- 2 tablespoons coconut oil
- 1 can coconut milk preferred, but can sub 1 1/2 cup almond milk or other dairy-free milk
- 1 teaspoon vanilla
- 2-3 tablespoons tapioca or arrowroot flour
- 2-3 tablespoons cold water
- 2-4 tablespoons date paste see recipe below. Can also sub coconut sugar or other sweetener.
- Toppings of choice: sliced banana, fruit, cinnamon, berries, nuts, coconut flakes, nut butter, granola, raisins, go crazy!
- Put a medium saucepan over medium heat. Add coconut oil and stir until melted. Add cauliflower rice and stir. Cook for 8-10 minutes, stirring occasionally, until cauliflower is translucent and tender.
- Add milk of choice and vanilla, bringing to a simmer.
- Mix 2 tablespoons flour with 2 tablespoons cold water in a small bowl. Once mixed, add to cauliflower mixture and increase heat to medium-high. This will act like a thickener similar to cornstarch and should thicken it up within a minute or so of adding. If it's still not to your preferred thickness, mix together another tablespoon flour + tablespoon water and add. Cauliflower oatmeal should be thick and creamy, not soupy! If you used almond milk instead of coconut milk, you might need a little extra thickening.
- Remove from heat, add date paste and add toppings of choice. Pair with a protein to balance it out and enjoy!
- 1 cup pitted dates
- 1/2 cup hot water
- Mix 1 cup pitted dates with 1/2 cup hot water, pushing the dates down into the water to moisten all. Let soak for 5 minutes. Puree in a blender or mixer until it makes a smooth paste.