A few weeks back, I made riced cauliflower. Then I put it in my freezer. I have been adding little bits to almost everything since then. It is a great way to add extra fibre and bulk up recipes. It was delicious! I added some to my morning oatmeal this week. Today I present my Cinnamon Pecan Cauli Oats. This is an unexpected winner!
Take a look at the bowl of oats. It’s hard to see the cauliflower inside! It doesn’t taste anything like cauliflower, I swear!
WHAT IS IT LIKE TO TASTE LIKE?
I’m sure some of you cringe at this, but these cauliflower oats don’t taste or smell like sulphur. The cauliflower’s flavour is negligible, so the milk, cinnamon, brown sugar and milk mask it.
The texture? It is wonderful. It’s simply amazing. Riced cauliflower will bring out the texture and flavour of oatmeal that you have avoided in the past because it is too grainy.
What kind of OATS can I use?
This cooking method can be used for quick oats or rolled oatmeal. Because they have the best texture, I recommend using old-fashioned rolled oatmeal. Quick oats tend to be more processed and can create a gloopy-gluey texture, which many people don’t like about oatmeal.
You can add cauliflower rice to your steel-cut oatmeal, but you will need to follow the instructions on the packet. They will take longer to cook than rolled oatmeal and require more liquid. The cooking method for cauliflower rice should not be altered. You can add it to the oats and then continue cooking. If you prefer a more crunchy texture, add the cauliflower at the end of the cooking process (around 5 minutes) so that it doesn’t get as dry.
Do I need to cook the CAULIFLOWER RICE first?
The cauliflower rice can cook with oatmeal, so you don’t need to separate the two. You don’t need first to thaw frozen cauliflower Rice.
CINNAMON PEACH CAULI OATS
Riced cauliflower can be added to your breakfast oatmeal to make it more nutritious.
Prep time: 5 minutes
Cook time: 3 minutes
Total Time: 8 minutes
- 1/2 cup rolled oatmeal ($0.09)
- 1/2 cup riced cauliflower ($0.21)
- 1/2 Tbsp butter ($0.07)
- 1/4 teaspoon cinnamon ($0.02)
- 1/8 tsp salt ($0.01)
- 1/2 cup milk* ($0.19)
- 1/4 cup water ($0.00
- 1 Tbsp brown sugar ($0.04)
- 1 Tbsp chopped pecans ($0.13)
- In a large bowl, combine the butter, riced cauliflower and butter with the milk, salt, water, cinnamon, sugar, and salt. Mix well.
- Microwave for 3 minutes. Stir every minute to prevent the oats from boiling over.
- Just before serving, stir in the brown sugar.
- Combine the butter, riced cauliflower, cinnamon, salt, and milk in a small saucepan. Mix well.
- Cover the pot with a lid and bring it to a gentle boil on medium heat. Stir occasionally.
- After the water has boiled, add the rolled oatmeal and stir to combine. Reduce the heat to low, and allow the oats to simmer for three minutes. Stir occasionally. After three minutes, turn off the heat and let the oats cool for 2 to 3 minutes.
- Top the oats off with brown sugar and chopped nuts before you serve.
Serving Size: 1 Bowl Calories: 388.6 Kilocalories: 50.6 G Protein: 11.1g Fat 17.1g Sodium 409.6 mg Fiber 6.2g