What’s So Great About Cauliflower?

Fall is fast approaching, and in the Midwest that means warmth and comfort food, like a piping hot bowl of oatmeal for breakfast. However, if you are living a naturally low-carb or paleo lifestyle, grains have been relinquished and substituted with vegetables, vegetables and more vegetables.

No Oats Oatmeal

If you are tired of starting your day with eggs and bacon and a side of kale, then give this healthy recipe for low-carb, grain-free, Faux “Oat” Meal a try. Before you peek at the recipe, see if you can guess the secret ingredient…here’s a hint, it’s a cruciferous vegetable.

What’s So Great About Cauliflower?

Cauliflower is an excellent source of Vitamin C and a good source of Vitamin K, Folate, Choline, Vitamin B6 and Potassium. Cauliflower has bioflavonoids, indoles and other chemicals that protect against cancer. According to George Mateljan, author of the book, The World’s Healthiest Foods, “you will find several dozen studies linking cauliflower-containing diets to cancer prevention, particularly with respect to the following types of cancer: bladder cancer, breast cancer, colon cancer, prostate cancer, and ovarian cancer.” (1)

There are three systems in the body that are responsible for cancer development; detoxification, oxidative and inflammatory. Imbalances in one these systems increases the risk of cancer, even moreso when there are imbalances in all three. Cauliflower provides nutrients that support all three of these systems.

  • Phytonutrients that activate and regulate detoxification enzymes
  • Vitamin C, a potent anti-oxidant
  • The anti-inflammatory nutrient Vitamin K

If you are looking to support your heart, cauliflower is an excellent source of folic acid as well as Vitamin B6. These two nutrients are necessary for metabolizing homocysteine. High blood levels of homocysteine damages the walls of the arteries and is associated with increased risk of cardiovascular disease.

(1) Mateljan, George (2007-05-01). The World’s Healthiest Foods: Essential Guide for the Healthiest Way of Eating. Midpoint Trade Books. Kindle Edition. 

Click Here to Pin No Oats Oatmeal

No Oats Oatmeal | healthylivinghowto.com

No Oats Oatmeal

Prep Time: 5 minutes
Cook Time: 12 minutes
Serves: 1-2



*First things first, you need to “rice” your cauliflower. If you have a box grater, simply grate the cauliflower down to the stem. I use my Vitamix, which utilizes the whole cauliflower. Cut the cauliflower into chunks, add to canister, then add enough water until the cauliflower “floats” off the blade. With the lid on, pulse a few times until all the chunks are “riced”. Strain.

  1. To a medium saucepan, add riced cauliflower, coconut milk and water.
  2. Over medium heat, bring to low boil and cook until cauliflower is tender, about 10 minutes or so.
  3. Remove from heat and whisk in eggs, then flax and finally cinnamon.
  4. Add sweetener to taste.
  5. Top with your choice of toppings, like fresh berries, sliced almonds and a splash of coconut milk.

Click +1 Below to Like this No Oats Oatmeal Recipe

Related Posts Plugin for WordPress, Blogger...


  1. Lauren says

    Wow Vanessa!

    I was never a fan of oatmeal but wanted something different for breakfast this morning. I made the egg free + vanilla protein powder which apparently translates to arroz con leche! My family will be very happy, thank you!

  2. LeAndra says

    I want to start off saying that I’ve loved several of your recipes – the Winnner, Winner Chicken Dinner/Rice-a-roni recipe is one of my favorite, quick go-to meals.

    So, I’m sorry to be the one to post this, but I thought this recipe was disgusting. It tastes and SMELLS like cauliflower – so the flavor as it hits my mouth is sweet then bitter.

    Does anyone have suggestions on what I might have done wrong? I riced the cauliflower in the food processor, so maybe it was too big? Maybe I didn’t let it cook down long enough (it definitely took more than 10 minutes – closer to 30 – over medium heat)? I know I had too much liquid for the amount of cauliflower, just because my consistency was much runnier.

    Just bummed…

  3. says

    I usually make my fauxmeal with shredded pumpkin/sweet potato + banana + egg but this cauli version sounds interesting. I prefer something sweeter so I may just add the banana in!

    • says

      I made it with frozen cauliflower this morning. It came out delicious. I put the frozen cauliflower in a strainer and ran it under hot water to break it up. I will say it smelled disgusting.at this point in the process, but I pressed ahead and it came out fantastic. I pressed out as much water as I could and then proceeded with the recipe. I did add 1 tsp of vanilla to the cooking liquid as I didn’t have vanilla stevia. I also added 1 Tbs of Swerve granulated to the end of the cooking.

      After I added the eggs, flax meal, and cinnamon, I added 2 Tbs of finely shredded unsweetened coconut, 2 Tbs of finely chopped pecan pieces, 1 Tbs of whole flax seeds, 1 Tbs of walnut pieces. With those additions it was more than enough for 2 people to share and quite delicious. Definitely adding this to the rotation. Thanks for the awesome recipe!

  4. says

    Vanessa, this just changed my life! I never even thought of using cauliflower in sweeter dishes. I microwaved and diced mine. Then added some PB2, cinnamin and stevia, with some berries… wow! I really thought i was eating warm oatmeal with fruit! I wonder what else I can use this “rice ” in… desserts maybe? It’s way more versatile than I realized. Thank u!

  5. Kym says

    I just made it with chia seeds in place of egg, almond milk, vanilla, goji berries, pepita seeds and a hint of honey.
    If I hadn’t tried it I wouldn’t have believed how good it was!
    I used a large based saucepan.
    Thanks for this ingenious idea!

  6. Kimie says

    Thanks for posting this!! I made it this morning, and 2 of my 3 kids liked it–success! :). I subbed Arrowroot for the eggs and added some maple syrup and minced dates for sweetness.


Leave a Reply

Your email address will not be published. Required fields are marked *