Reminiscent of steel cut oats, this veggie-packed Cauli-Fall Oats breakfast offers a great start to your day! Filled with essential vitamins and muscle-building protein, this aromatic bowl is sure to satisfy all your autumn morning cravings.
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2 cups riced cauliflower
1/2 teaspoon avocado oil
1 cup cooked autumn squash or pumpkin
1/2 cup almond milk (or alternative)
1/2 teaspoon vanilla
1/2 tablespoon cinnamon, plus 1/2 teaspoon for topping
1 scoop vanilla Nuzest Clean Lean Protein
Chopped pecans and blueberries, for topping (if desired)
1. To rice cauliflower, place half a head of cauliflower broken into florets into a food processor. Pulse approximately 20 times, or until the cauliflower is the size of grains of rice. In a saucepan over medium high heat, add avocado oil and 2 cups of riced cauliflower. Saute for 4-5 minutes.
2.While cauliflower cooks, add the rest of the ingredients into a food processor. Process on high speed until smooth, for approximately one minute.
3.Add the liquid mixture to a saucepan with the riced cauliflower. Continue cooking for another 4-5 minutes.
4. Scoop into a bowl and sprinkle with your favorite toppings.