This recipe is perfect for those looking for an egg free breakfast, and a lower carb alternative to oatmeal. I recently discovered that I’m allergic to eggs – so sad – so I’m on a mission to come up with as many egg free breakfast ideas as possible.
If you like rice pudding, you will love this lower carb alternative. And don’t worry there is no strong cauliflower taste!
What makes this recipe so awesome other than the fact that it’s low starch, is that it’s packed anti-inflammatory ingredients: Turmeric, ginger & cinnamon, raw honey, Great Lakes Collagen Hydrolysate and of course the main ingredient cauliflower.
Turmeric: Contains curcumin, which has powerful antioxidant and anti-inflammatory properties, which combat against free radicals, cancer, and autoimmune conditions.
Ginger: It’s therapeutic benefits come from gingerols, which is the oily resin from the root that is and anti-inflammatory and a powerful antioxidant.
Cinnamon: Contains antioxidants called polyphenols, phenolic acid, and flavonoids, which can have a positive effect on blood sugar, digestion, immunity, heart health and more.
Raw Honey: Contains antifungal, and antioxidant properties, which are lost if the honey is pasteurized and treated, so make sure to buy raw, ideally from a reputable farmers market.
Great Lakes Collagen Hydrolysate: Collagen boasts amazing anti-inflammatory benefits which aid in joint, gut, and skin health.
Cauliflower: Great for digestion, due to its rich fiber content. Provides high levels of vitamins, such as Vitamin C and Vitamin K. Helps balance hormones, by helping to draw out excess estrogen from the body.
Anti-inflammatory Cauliflower Protein Rice Pudding
2 cups of Cauliflower Rice*
1 ½ cups full-fat coconut milk (I use Native Forest – BPA Free Can)
1 tsp turmeric powder**
2 tsp Ceylon cinnamon powder
1 tsp ground ginger powder
½ tsp sea salt
1 tbsp Raw Honey
¼ cup Raisins – optional
6 tbsp Great Lakes Collagen Hydrolysate
Shredded Coconut Flakes – optional topper
Place cauliflower rice, coconut milk, and spices in medium saucepan. Bring to a simmer and cook for about 15min, until cauliflower is cooked and consistency is smooth. If adding raisins, add them and simmer for another 5 min. Remove from heat. Stir in Great Lakes Hydrolysate, making sure to stir as you add it so that it doesn’t clump.
Place in bowls or mason jars and top with shredded coconut.
This is pretty yummy cold too. So it makes a great to-go snack or breakfast.
Some ideas that I may try next time:
Adding a banana and skipping the honey and raisins.
Skipping the honey and raisins and adding some softened dates during the cooking process.
Adding some Matcha tea powder after cooking.
*To make cauliflower rice, trim cauliflower, break into small pieces and wash. Place in a food processor and process until processed into rice like pieces.
**For some the Turmeric taste may not be pleasant, so skip it.