Cauliflower Oats

Cauliflower. The secret to thick, creamy, voluminous oats. Did you know?!

My body always asks for oatmeal when autumn rolls around. When we start tuning in, we notice these seasonal shifts in energy levels, fluctuating mood, and the foods we crave. And these days, I just love starting the morning with a comforting bowl of warm oats. I recently began adding riced cauliflower to my oatmeal, and it’s become a real game-changer. The vegetable adds texture, thickness, and so many nutrients, without sacrificing flavour. You honestly can’t taste it at all!

Cruciferous veggies like cauliflower help support our hormones and balanced blood sugar. The high fibre content encourages liver detoxification and excess hormone elimination, while supporting optimal digestion. Try your best to buy organic cauliflower (or local when in-season!), as the conventional alternative is heavily sprayed with harmful chemicals.

I always use frozen-riced cauliflower for this recipe, but fresh cauli works too! I usually buy my cauliflower rice pre-made for convenience sake, and store it in the freezer for tons of simple recipes. You can find cauliflower rice in the frozen section at many grocery stores (I buy mine in bulk from Costco!), or you can easily make your own. To make cauliflower rice, wash and chop a whole head of cauliflower into chunks. Place in a food processor, and process on high for 2-3 minutes until the cauliflower resembles small, “rice-like” crumbles.

Recipe

1/2 cup gf rolled oats
1 cup riced cauliflower
1 cup water or unsweetened nut milk of choice

Optional Add-ins

Sweetened plant-based protein
Spices like cinnamon, vanilla, nutmeg
Nuts, seeds, nut butter
Sliced banana or frozen berries
Honey or maple syrup to sweeten

Method

In a small pot, combine oats and water or nut milk, and bring to a boil. Once boiling, turn to medium-low and cook until the oats begin to thicken. Add you cauliflower, and continue to cook for 2-3 minutes until soft. Remove from heat, stir in additional add-ins, and serve.

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