Say hello to the updated version of cauliflower breakfast porridge. This recipe update for one of my breakfast staples comes from my newer knowledge about the science of cooking with ground flax seeds.
In my first shot at this recipe, I used the ground flax seeds as the binding agent that made the porridge nice and thick as a true porridge should be. This isn’t a call for panic about cooking with ground flax seeds. Research from WAPF (what I’ve been focused on studying this summer in California) suggests that polyunsaturated fats should not be oxidized, which happens when heated. Fragile omega-3 fatty acids (alpha linoleic acid, specifically) in flax seeds should preferably be consumed unadulterated by heat and light.
From my own research, it looks like keeping flax seeds in their whole state when baking doesn’t pose the same degradation of nutrients. However, I strongly encourage you to form your own opinions and make your own rules when it comes to nourishing yourself.
The alternative thickener I used for this recipe is ground psyllium husk. Psyllium husk is a gluten-free prebiotic and soluble fiber source. This means it is not digested in the upper GI tract. This means it helps move things along in your insides, binding to particles like cholesterol to be excreted instead of filtering back to the organs.
This cauliflower porridge is delicious when hot, but I’ve also enjoyed it cooled in the refrigerator.
- 1 cup cauliflower rice
- 1/2 cup nut milk
- 1 teaspoon psyllium husk
- 1 teaspoon vanilla extract
- 1 teaspoon raw honey
- 1 pinch celtic sea salt
Cook cauliflower rice over medium heat until softened and becoming more translucent in color*.
Stir in nut milk, bring to a simmer. Lower heat and add psyllium husk, stir until thickened. Turn off heat, add vanilla and raw honey.
Toppings used here were local coconut yogurt, blueberries, sprouted pistachios, sprouted pumpkin seeds, and desiccated coconut.