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15-Minute Grain-Free Baklava Porridge
Riced cauliflower transforms into a comforting, grain-free breakfast bowl inspired by the rich flavors of baklava. Simmering the base in almond milk with fresh orange peel, cinnamon, and olive oil creates a surprisingly creamy texture. Chopped walnuts bring a hearty finish, while a touch of almond extract deepens the nutty aroma. It's a warming morning meal that proves you don't need oats to build a cozy, spiced porridge.
Equipment
- Stovetop
- Saucepan
Ingredients
- 2 cups riced cauliflower
- ¾ cup unsweetened almond, flax, or hemp milk
- 4 tablespoons extra-virgin olive oil, divided
- 2 teaspoons grated fresh orange peel
- ½ teaspoon ground cinnamon
- ½ teaspoon almond extract or vanilla extract
- ⅛ teaspoon salt
- 4 tablespoons chopped walnuts, divided
- 1 to 2 teaspoons liquid honey, monk fruit, or other sweetener of choice (optional)
Instructions
- 1Combine the riced cauliflower, almond milk, two tablespoons of the olive oil, grated orange peel, cinnamon, almond extract, and salt in a medium saucepan.
- 2Stir the mixture well and heat over medium-high until the liquid just reaches a boil. Stir continuously here so the cauliflower doesn't stick to the bottom.
- 3Remove the pan from the heat. Fold in two tablespoons of the chopped walnuts and your preferred sweetener.
- 4Divide the hot porridge between serving bowls. Garnish each portion with one tablespoon of the remaining chopped walnuts and a final tablespoon of olive oil.
Notes
- Sweetener: Maple syrup, honey, or a sugar-free alternative like stevia all work beautifully here.
- Prep: Buy pre-riced cauliflower to save time, or pulse cauliflower florets in a food processor until they resemble coarse grains.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of almond milk.
Recipe Details
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