Sprouted Oat and Cauliflower Porridge (gluten-free)

Another vegetable for breakfast, yeah you read that right. I think I'm starting to crave raw foods with the advent of spring on the brain, but we're still getting the occasional snow storm here in Colorado. Mornings with below freezing temperatures have been calling for a warm bowl of something. 

You could just make sprouted oatmeal, but why do that when you could also sneak in an easy serving of vegetables? Cauliflower is a cruciferous vegetable, so keep in mind it's important to cook thoroughly to avoid its natural goitrogenic properties (aka, bad for those of us with thyroid struggles). When cooked sufficiently, the texture of riced or grated cauliflower blends right into the oats and you wouldn't even know it's in there. It doesn't taste weird, I promise. Load this breakfast bowl up with lots of satiating fats and perhaps a scoop or two of collagen peptides and your day (actually, your metabolism) is ready to roll. 

Ingredients

• 1/2 cup riced/grated cauliflower

• 1/4 cup sprouted rolled oats

• 1 cup filtered water

• 1/2 cup nut milk or full-fat coconut milk

• 1 teaspoon vanilla extract

• pinch of celtic sea salt

• optional: grass-fed collagen peptides or gelatin

Method 

Bring riced/grated cauliflower, sprouted rolled oats, filtered water, and celtic sea salt to a boil. Cover and lower to a simmer for 10 minutes. 

Remove lid and give it a stir, adding in the nut milk or coconut milk. Simmer for 5 - 10 additional minutes until cauliflower is completely soft and the mixture is thickening. Add more filtered water or nut milk if necessary to cook for longer. 

Before adding to a bowl, stir in vanilla extract and collagen peptides or gelatin if using.