Cauliflower for breakfast? Until I went on the KETO diet, cauliflower for breakfast never occurred to me. This low carb regime has taught me new ways of eating healthy by substituting vegetables and other alternatives for carbohydrates.
This breakfast dish is filling and tasty, but not sweet. If you want to add a bit of sweetness, you can use stevia. I don’t care for artificial sweeteners or stevia, so I used 1/2 tsp. of maple syrup to add a touch of sugar.
To make this dish you will need the following ingredients:
1/2 cup Pecans, crushed
2 1/2 tbsp. Flaxseed Meal
2 1/2 tbsp. Chia Seed
1/4 cup Cauliflower, riced
1 3/4 cups Unsweetened Coconut Milk
2 tbsp. Heavy Cream
1.5 oz. Cream Cheese
1 1/2 tbsp. Butter
3/4 tsp. Cinnamon
1/2 tsp. Maple Flavor
1/4 tsp. Vanilla
1/8 tsp. Nutmeg
1/8 tsp. Allspice
Optional: Stevia to Taste
This makes 3 servings. Each serving is:
401.5 Calories, 36.5g Fats, 4.0g Net Carbs, 8.3g Protein.
Cut up 1/4 cup of cauliflower in a food processor.
Rice cauliflower in a food processor by pulsing and set aside.
Start heating coconut milk in a pan over medium heat.
Crush pecans using a rolling pin.
Toast pecans in an oven or in a pan over low heat.
Add riced cauliflower to coconut milk, bring to a boil, then reduce to simmer.
Add spices and mix together.
Add stevia if desired, flaxseed meal, chia seeds, pecans, and mix together.
Add cream, butter, and cream cheese to the pan and heat on low.
Serve warm and enjoy! Cauliflower has never tasted so good.
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