Cauliflower Breakfast Bowls
Makes 2 Servings
Macros: 219 cal, fat 7g, carbs 39g, protein 5g, fibre 9g
2 small apples, preferably Pink Lady or Honeycrisp
1 tsp (5 mL) coconut oil
1 Tbsp (15 mL) maple syrup, divided
1/2 medium cauliflower, cut into florets
1 cup (250 mL) unsweetened almond milk
1 tsp (5 mL) ground cinnamon
1/4 tsp (1 mL) ground nutmeg
1/2 tsp (2 mL) vanilla extract
1 Tbsp (15 mL) chopped toasted walnuts
1 Tbsp (15 mL) pomegranate seeds
Core one of the apples and cut into 8 wedges.
In frying pan, melt oil over medium-high heat. Add apple wedges and sauté until tender and starting to caramelize, about 2 minutes. Pour 1 tsp (5 mL) maple syrup over apples and let syrup reduce for 30 seconds. Remove frying pan from heat and set aside.
In food processor fitted with steel blade attachment, place cauliflower and pulse until consistency of rice.
In small saucepan over medium heat, place 2 cups (500 mL) cauliflower rice (reserving rest for another use) and almond milk. Bring to a simmer and stir in cinnamon, nutmeg, vanilla extract, and remaining 2 tsp (10 mL) maple syrup. Cover and cook, stirring often, for 6 minutes. Meanwhile, finely grate second apple. Stir shredded apple into cauliflower mixture and continue to cook, stirring often, until cauliflower is tender and liquid has been absorbed, about 5 minutes.
To serve, divide cauliflower mixture into 2 bowls and top with caramelized apple wedges, walnuts, and pomegranate seeds.