For the past few months, my food prep scene has had one consistent step and that is making cauliflower puree. The whole family has pretty well been eating this puree in some type of form on the daily. I have been using it in place of the traditional mashed potato. I have been adding it to smoothies to up the veggie content in a creamy fashion. I have been using it to thicken up soups and other meals for the baby to self-feed and I have been adding it to our morning oatmeal bowls.
Before you write me off as insane, hear me out. Cauliflower in my oatmeal has been a game changer. It makes it so incredibly smooth and creamy and we are able to reduce some of that grain and replace it for some top-notch health promoting love. Cauliflower is rich in nutrients including vitamins, minerals, and antioxidants. It is a low calorie vegetable that is especially high in both fibre and Vitamin C. This cruciferous plant is so incredibly versatile and that is how I effortlessly get away with adding it to our sweet bowls of morning glory.
So first things first, we need to prepare the puree. To do this we want to steam (or boil) a whole head of cauliflower (or just half if you still think I’m nuts).
- Break up your cauliflower into large florets and let them soften through with a good steam or boil.
- Once your cauliflower is nice and soft, strain it (but save the water) and place it in a food processor or a blender. Add a tiny little bit of the steam water and blend. If the cauliflower isn’t fully blending, keep adding water in very small amounts until everything is creamy, dreamy, and smooth.
- Scoop the puree out into a glass air-tight container and use it creatively. Do not season it with anything yet. We want to keep it inviting for all sweet and savoury possibilities.
The puree should keep for 4 days in the fridge. If you find you have too much and won’t be able to use it all up, freeze the puree in ice cube tray portions. Those would be awesome to add into smoothies or to thaw and use for anything, of course.
To add it into oatmeal, see below for the recipe. If you want to use some as a mashed potato, add some full fat butter, garlic powder, salt, and pepper just before serving. This tastes fabulous with eggs.
It is best to blend the cauliflower shortly after steaming it but you can blend it the following day if you wish. Should you choose to blend your vegetable hours later or the next day, I highly recommend reheating the cauliflower first. Working with it cold may result in adding more liquid than necessary and your puree could end up way too watery.
Homemade Oatmeal with Cauliflower
*Makes 1 large serving
- ¼ cup whole rolled oats (not instant)
- 1 Tbsp. chia seeds
- 1 Tsp. ground cinnamon
- ¾ cup water or milk/milk alternative
- 3 Tbsp. cauliflower puree (start with 1 Tbsp. and work your way up to 3 Tbsp. if you are hesitant)
- 1 Tbsp. all-natural sweetener (coconut palm sugar, maple syrup, honey, etc.)
- Fruit (fresh and/or dried)
- Nuts and seeds and/or their butters
- Coconut Oil
- Unsweetened Shredded Coconut
- Hemp Hearts
- Bee Pollen
1. Place the oats, chia seeds, cinnamon, and milk or water in a pot. Cook over medium heat until the oats are softened and the chia seeds have absorbed the liquid.
2. Stir in the cauliflower puree and your all natural sweetener of choice. Cook for another minute or so and garnish with whatever wonderful ingredients your heart desires.