Cauliflower Porridge (V, GF, DF, RSF)

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Cauliflower porridge you say? You have to try it - we promise you won't regret it. 


Dr Ally was always wow-ing us with her culinary creations - always packed full of nutrition, always a little against the grain...and always totally delicious! Here's another one of her breakfast creations that we think you'll love.


Cauliflower is packed with fibre, antioxidants, choline (important for cell function, DNA structure and neurotransmitter function) and a long list of essential vitamins and minerals (including vit B's, C, K, magnesium, manganese, folate and Omega 3). 


Ginger's health benefits are well documented too! It's anti-inflammatory and has been used for medicinal purposes throughout history, including to treat nausea, viruses, infection, muscle pain, osteoarthritis, chronic indigestion, menstrual pain and diabetes. There is evidence to suggest it can prevent Alzheimers disease, cancer, cholesterol-related issues and heart disease. 


Add cinnamon for extra anti-inflammatory properties, coconut and nuts (if you can tolerate them) for a good dose of healthy fats and the end result is one of the healthiest breakfasts you could possibly start your day with!




1 large head cauliflower

¾ cup finely shredded coconut

2 tablespoons coconut butter or oil (can substitute with butter, ghee or cacao butter if can handle dairy)

3 cups coconut milk

Zest of a large lemon (save the juice for something else)

Generous pinch salt

Spices (cinnamon, nutmeg, all spice, mixed spice)


Drizzle with honey or maple syrup for added sweetness (optional for serving)

Spoonful softly whipped coconut cream* (optional for serving)

Handful mixed berries (optional for serving)

Chopped Nuts (optional for serving)

Toasted coconut chips (optional for serving)



  1. Cut the cauliflower into florets and put them into your food processor with the ‘S’ blade, not forgetting the stalks.

  2. Pulse about 8-10 times until the cauliflower is the same consistency as large grains of rice (you may need to do this in two batches). Pulsing puts you in control; if you simply press the 'on' button you risk ending up with purée!

  3. Transfer the riced cauliflower to a large pan or pot, add the remaining porridge ingredients and stir to combine everything.

  4. Bring up to a simmer, cover with a lid, and cook for about 25-30 minutes until the cauliflower is tender and the porridge nice and creamy.

(You can always cook this the night before and reheat in the morning if 30mins is too long to wait.)


  1. While the porridge is cooling, whip the coconut cream. Start by removing your chilled coconut milk from the fridge, turning it upside down and opening it up with a can opener.

  2. Pour the thin coconut water into a jar and keep for another purpose, such as in smoothies.

  3. Scoop out the cream and beat with a balloon whisk until soft peaks form, then transfer to a small container until needed.


*Put a can of coconut milk in the fridge at least the night before you want to make whipped cream.


Be sure to check out our other delicious whole food recipes on our blog and enjoy xx