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

Full disclosure, I had trouble naming this dish. In my initial Instagram post I called it “noatmeal” (i.e., fake oatmeal) because that’s what it felt like to me, but then I realized most people probably associate oatmeal with warm and creamy, whereas this recipe is more on the dry, nutty and complex side.

If you are looking for a traditional, keto-fied “noatmeal” recipe, Addicted to Lovely has a terrific one on her blog. Personally, I’m not a big fan of boiled cauliflower (or mushy textures) and created this alternative for people like me, who are seeking a slightly different consistency (closer to granola, if you will).

I find that roasting cauliflower gives it a delicious nutty flavor and crispy texture, and the addition of coconut flakes here amplifies these qualities. I also find that roasting will minimize the distinct sulfur smell that is brought out when cauliflower is cooked, which earns additional points in my book!

Depending on how hungry I am, I will either enjoy my coconut-cauli rice with coconut milk or coconut yogurt (or both!) In terms of toppings you can add the ones I suggest below, or you can get creative!

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

For best balance of flavors and texture combine something fruity (berries, pomegranate seeds, persimmon etc.), something “nutty” (toasted pecans, macadamia nuts, cocoa nibs, almond slices etc.) and something creamy (tahini, almond butter, MCT oil, homemade nutella etc.)

If you’re not too strict with your carbs and want to get some extra veggies (and prebiotic fiber) in, you can combine it with my baked jicama fries too!

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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 (currently loving this one), or use avocado oil if dairy-intolerant
  • 2 tsp golden monkfruit sugar or other low-carb sweetener of choice (or use coconut sugar, or omit completely)
  • 1/4 tsp cinnamon
  • 1/4 tsp ginger
  • a pinch of ground clove
  • a pinch of cardamom
  • a pinch of ground nutmeg
  • a pinch of salt
  • 1/3 cup coconut yogurt or milk (or both)
  • toppings of choice (see above)

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PREPARATION

  1. Mix all ingredients in a medium bowl.
  2. Transfer to a baking sheet lined with parchment paper.
  3. Spread out mixture evenly on baking sheet. Make sure it’s spread out in a single layer, or the cauliflower will “sweat” and you won’t get that nice, nutty texture.
  4. Roast for 12-15 minutes or until golden brown, tossing occasionally.
  5. Transfer to a serving bowl and top with coconut milk/ yogurt, plus any additional toppings you enjoy!

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