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What a great breakfast to start off your day! A warm comforting bowl of porridge. How is that possible if you are on a glutenfree or AIP paleo diet? Well, this easy to make porridge is FREE from any grains, dairy or nuts. The main ingredients are cauliflower and wild blueberries. Perfect for those leftovers I always have from even a medium or small sized head of cauliflower. To firm your bowl up you can either use flaxseed (for just vegan or paleo) tapioca starch or arrowroot (for AIP paleo).

Cauliflower porridge in a pink bowl. With wild blueberries roasted coconutflakes and cinnamon. Square orientation.

Cauliflower porridge with wild blueberries

Marjolein

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A nice comforting bowl of porridge made from cauliflower. Firmed up with flax seed, tapioca starch or arrowroot. Wild blueberries give this bowl not only its vibrant colour but also a fresh, sweet taste. Especially combined with some vanilla and cinnamon. Enjoy!

Rate Pin Print

Cook Time 10

Total Time 10

Servings bowl

Calories 689

Course breakfast

Dish breakfast bowls

Cuisine American, European

Equipment

small (sauce)pan
small (baking)pan
(electric coffee) grinder to grind the flax seeds
fork + spoon
immersion blender optional

Ingredients

2 cups cauliflower cooked or steamed
½ cup wild blueberries
½ cup almond milk or coconut milk
1 or 2 tbsp coconut flour
2 tbsp flax seeds
1 tsp raw honey
or maple syrup for vegan
1 tsp balsamic vinegar
½ tsp Bourbon vanilla powder or extract
½ tsp cinnamon
1 pinch Celtic sea salt

For AIP and free from seeds

½ cup coconut milk no almond milk (nuts)
1½ tbsp tapioca starch/flour NO flax seeds (seeds)

Topping

2 tbsp coconut flakes

Instructions

Use already cooked cauliflower from the day before. Or cook or steam fresh cauliflower, this is not included in the time needed.
If you use flaxseed: grind them (I use a small electric coffee grinder).
Mix the flaxseed with 4 spoons of the almond or coconut milk and the balsamic vinegar. Set aside.
Mash your cauliflower with a fork. Warm with the rest of the milk in a small (sauce)pan. Don't let it come to a boil.
Put in the ground flax seed, vanilla and cinnamon. Add salt to taste. Let it thicken.
In the meanwhile roast the coconut flakes in the baking pan. You don't use oil for this. Be careful, because at first it will feel like nothing is happening, but once it starts browning it can burn very quickly.
Put half of the blueberries into your porridge mixture. Check the consistency. You probably need to add 2 spoons of coconut flour. But add them one at the time. Then mix and check again.
Poor your mix into a bowl and garnish with the rest of the blueberries and your roasted coconut flakes.

For AIP and free from seeds

Skip steps 2 and 3. In step 5 add tapioca instead of flax seeds.

Notes

I use European or Canadians wild blueberries. In my country not freshly available, so I use from the freezer. If not available at all you can use cultivated as well.

Nutrition

Glutenfree, vegan & AIP paleo cauliflower porridge with wild blueberries and cinnamon