Apple & Cinnamon N’Oatmeal – The Paleo Answer to Warm Cereal

I must admit that since going paleo, which has now been a full year, by the way, I have on more than one occasion missed the comforting feeling of sitting myself down to a good bowl of warm cereal in the morning, especially during the last few months. As much as I now enjoy my ground beef, meat stews and various egg dishes for breakfast, I must admit that something really has to be said for thick, creamy and warm cereal on a harsh, icy cold winter morning. Still. It was a sacrifice I was very willing to make. After all, I’d found a great variety of more than suitable “replacements”…

But now that I’ve made this amazing new discovery, I don’t have to sacrifice anything anymore. I can splurge on warm “cereal” for breakfast as often as I want.

Just wait ’til you find out what this is, guys. You’re simply not going to believe it. When I first read about it on Healthy Living How To, I was like: “OMG, NO WAY! Why did I never think of this?”

For what you are looking at isn’t even close to being cereal. In fact, it’s mainly… cauliflower and eggs!

Yes, you read that one right. Riced cauliflower, cooked just like you would oatmeal, to which a couple of beaten eggs have been added. And I swear to god, this stuff is like a hundred times better than oatmeal.

Surprisingly enough, the cauliflower doesn’t turn to mush. Just like oatmeal, it gets really creamy overall but still maintains a nice little crunch to it. And in all honesty, you cannot taste the cauliflower in the least.

Trust me. You just HAVE to give this a try! It’s like pure magic.

By far, my favorite way to rice cauliflower is in the food processor. It’s fast, it’s easy and produces the best “rice” consistency, in my opinion.

Simply cut the cauliflower into very small florets, throw them in the bowl of the food processor without overcrowding it and pulse a few times until the cauliflower has the desired coarseness. Ten to fifteen short pulses usually do the trick.

A small food processor such as the Ninja Prep Master works wonders for small quantities such as this, but a box grater would also get the job done fairly quickly and efficiently, if you preferred to use that.

Prep the rest of the ingredients: measure your raisins, chop the pecans and in a small measuring cup or mixing bowl, mix the the coconut milk, sweet apple cider, salt and spices.

Add riced cauliflower, apple juice mixture, pecans and raisins to a medium saucepan.

Bring to a low boil over medium heat and cook until cauliflower is tender and the cooking liquid is almost completely absorbed, about 10 minutes or so.

Remove from heat and pour the eggs in a steady stream while whisking constantly so they don’t cook and curdle on you. It’s very important that you do not stop whisking until the eggs are completely incorporated, else you might end up with cauliflower scrambled eggs. Not exactly what we’re after, is it?

Add flax seed meal and resume whisking until completely incorporated.

Serve right away, garnished with more coconut milk and a few pieces of nuts. Does that look delicious or what?

Now you can add more or less coconut milk, depending on how you like your “oatmeal”. I tend to eat mine kinda fairly thick with a little bit of very cold milk. I just love all the contrasts that this creates simultaneously in my mouth: the warm thickness of the cereal against the cold fluidity of the milk. I just can’t get enough of it. A small dollop of thick coconut milk that melted right into the “cereal” did the trick for me, but feel free to add more if you want to.

Even from this close, one can’t really guess that this isn’t really cereal. In fact, I dare you to look at this and see cauliflower.

No way. This, is warm “cereal” goodness. My new obsession…

Print Recipe Rate this Recipe

No ratings yet

Apple & Cinnamon N’Oatmeal

Servings: 2

Ingredients

• 1 cup riced cauliflower, packed
• 1/3 cup full fat coconut milk
• 2/3 cup sweet apple cider
• 1 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• pinch Himalayan salt
• 2 tbsp raisins
• 2 tbsp pecans, chopped
• 2 large eggs, beaten
• 2 tbsp flaxseed meal

Instructions

• By far, my favorite way to rice cauliflower is in the food processor. Simply cut the cauliflower into very small florets, throw them in the bowl of the food processor without overcrowding it and pulse a few times until the cauliflower has the desired coarseness. 10 to 15 short pulses usually do the trick.
• A Ninja Prep Master works wonders for small quantities such as this, but you could also use a box grater if you wanted to.
• Once your cauliflower has been riced, add a cup of it to a medium saucepan, along with raisins and pecans.
• In a measuring cup, mix the the coconut milk, sweet apple cider, salt and spices and add that to the saucepan. Bring to low boil over medium heat and cook until cauliflower is tender and cooking liquid is almost completely absorbed, about 10 minutes or so.
• Remove from heat and pour the eggs in a steady stream while whisking constantly so they don't cook and curdle on you. Add flax seed and resume whisking until completely incorporated.
• Serve right away, garnished with more coconut milk and a few pieces of nuts.
  

Notes

Inspired by : Healthy Living How To

Author: Sonia! The Healthy Foodie

If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!

You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes!

A few extra shots for the road…