Ingredients
Directions
- Scoop out a few spoonfuls of the coconut cream from the canned coconut milk and set aside.
- In a large bowl, combine the remaining coconut milk, water, and cauliflower rice over medium heat. Cook until the cauliflower is tender, about five to eight minutes, or longer until your desired consistency is reached.
- Divide into bowls and top with the peaches and reserved coconut cream. Enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to four days
Serving Size: One serving equals approximately one cup of cauliflower porridge and half a cup of peaches.
More Flavor: Add cinnamon, nutmeg, sea salt, lemon juice, or vanilla extract.
Additional Toppings: Add almond slices, hemp seeds, or your choice of sweetener.
Nutrition
| Amount per serving | |
| Calories | 262 |
| Fat | 21g |
| Saturated | 20g |
| Trans | 0g |
| Polyunsaturated | 0g |
| Monounsaturated | 0g |
| Carbs | 14g |
| Fiber | 3g |
| Sugar | 10g |
| Protein | 4g |
| Cholesterol | 0mg |
| Sodium | 51mg |
| Potassium | 488mg |
| Vitamin A | 245IU |
| Vitamin C | 5mg |
| Calcium | 30mg |
| Iron | 0mg |
| Vitamin D | 0IU |
| Vitamin E | 1mg |
| Vitamin K | 2μg |
| Thiamine | 0mg |
| Riboflavin | 0mg |
| Niacin | 1mg |
| Vitamin B6 | 0mg |
| Folate | 3μg |
| Vitamin B12 | 0μg |
| Phosphorous | 15mg |
| Magnesium | 7mg |
| Zinc | 0mg |
| Selenium | 0μg |
