Breakfast & Brunch

Roasted Coconut-Cauliflower Breakfast Bowl (Keto, Paleo, Low-Carb)

 

Comprehensive disclosure, I experienced issues naming this dish. In my initial Instagram put up I identified as it “noatmeal” (i.e., phony oatmeal) mainly because which is what it felt like to me, but then I recognized most people today most likely affiliate oatmeal with warm and creamy, while this recipe is much more on the dry, nutty and complicated side.

If you are searching for a traditional, keto-fied “noatmeal” recipe, Addicted to Charming has a marvelous one particular on her site. Individually, I’m not a huge fan of boiled cauliflower (or mushy textures) and produced this choice for persons like me, who are searching for a marginally distinctive consistency (nearer to granola, if you will).

I discover that roasting cauliflower provides it a tasty nutty flavor and crispy texture, and the addition of coconut flakes in this article amplifies these characteristics. I also uncover that roasting will limit the unique sulfur scent that is brought out when cauliflower is cooked, which earns additional details in my book!

Depending on how hungry I am, I will both love my coconut-cauli rice with coconut milk or coconut yogurt (or the two!) In conditions of toppings you can incorporate the ones I counsel down below, or you can get inventive!

Toasted nuts, new or frozen fruit and/or nut and seed butters are some of your options, or you can incorporate sugar-free of charge chocolate chips for a far more decadent address. I’ve really savored topping off my bowl with persimmon roasted in coconut oil and cocoa nibs contemporary pomegranates and tahini and berries with toasted pecans.

For most effective harmony of flavors and texture merge something fruity (berries, pomegranate seeds, persimmon and so on.), something “nutty” (toasted pecans, macadamia nuts, cocoa nibs, almond slices etcetera.) and anything creamy (tahini, almond butter, MCT oil, home made nutella and so forth.)

If you are not as well strict with your carbs and want to get some more veggies (and prebiotic fiber) in, you can blend it with my baked jicama fries far too!

Yield

1 serving

INGREDIENTS

  • 1 cup riced cauliflower (I get mine at Trader Joe’s)
  • 1/3 cup unsweetened coconut flakes (I get mine at Trader Joe’s)
  • 2 tbsp melted ghee (at the moment loving this 1), or use avocado oil if dairy-intolerant
  • 2 tsp golden monkfruit sugar or other small-carb sweetener of alternative (or use coconut sugar, or omit totally)
  • 1/4 tsp cinnamon
  • 1/4 tsp ginger
  • a pinch of floor clove
  • a pinch of cardamom
  • a pinch of floor nutmeg
  • a pinch of salt
  • 1/3 cup coconut yogurt or milk (or both of those)
  • toppings of choice (see previously mentioned)

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Preparing

  1. Blend all ingredients in a medium bowl.
  2. Transfer to a baking sheet lined with parchment paper.
  3. Distribute out mixture evenly on baking sheet. Make absolutely sure it is spread out in a solitary layer, or the cauliflower will “sweat” and you will not get that pleasant, nutty texture.
  4. Roast for 12-15 minutes or until eventually golden brown, tossing sometimes.
  5. Transfer to a serving bowl and best with coconut milk/ yogurt, furthermore any supplemental toppings you enjoy!

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