[dropcap]T[/dropcap]aking it easy on the carbs and calories, but not want to miss out on your breakfast oatmeal? Try my new discovery n’oatmeal; a very low carb, low calorie, gluten free, lactose free oatmeal made with the extremely versatile vegetable cauliflower.
Cauliflower?! Yes, cauliflower! Cauliflower is besides low carb and low cal, also very healthy. It contains lots of vitamins B6 (helps break down proteins),C (maintains healthy skin) and K (bone health) and provides folate (important for cell repair), potassium (maintains fluid balance), fiber (aids in digestion and beneficial for controlling the blood sugar level), manganese (aids in metabolism of foods) and phosphorus (protein formation and hormonal balance).
The latter is called “riced cauliflower”. The recipe for N’oatmeal also asks for riced cauliflower. Wondering how to make riced cauliflower? Here’s how:
* cut a cauliflower in florets
* put the florets in a food processor (I used this one)
* shortly pulse about 3 times and voilá, there you have riced cauliflowerrrr!
Now you’re ready to make your own N’oatmeal!
- 1 cup riced cauliflower
- 1/3 cup coconut milk (optional: almond milk, but this will make the N'oatmeal less creamy)
- 2/3 cup water
- 2 large organic and/or free range eggs, beaten
- 2 tablespoons flaxseed meal
- 3 teaspoons ground cinnamon or pumpkin spice
- pinch of sea salt
- dash of organic almond extract
- Combine the riced cauliflower, coconut milk, water, flaxseed meal, spice, salt and almond extract in a sauce pan and bring to boil.
- Lower the heat as soon as it starts to boil and let simmer for a while, at least until the cauliflower is soft (it took my cauliflower about 20 minutes to soften).
- When the cauliflower is soft, add the eggs while heavily stirring the 'porridge'. This prevents having an omelet in your porridge. That's not what you want 😉
- Voile, your N'oatmeal is ready to serve!
- Top with anything you like! For instance mixed dried fruits or melted almond butter.