• 2 cups Canned Coconut Milk (full fat, divided)
  • ¼ cup Water
  • 4 cups Cauliflower Rice
  • 2 Peach (sliced)


  1. Scoop out a few spoonfuls of the coconut cream from the canned coconut milk and set aside.
  2. 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.
  3. Divide into bowls and top with the peaches and reserved coconut cream. Enjoy!


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.


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
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