Ingredients
2 cups riced cauliflower
1/2 teaspoon avocado oil
1 cup cooked autumn squash or pumpkin
1/2 cup almond milk (or alternative)
1/2 teaspoon vanilla
1/2 banana
1/2 tablespoon cinnamon, plus 1/2 teaspoon for topping
1 scoop vanilla Nuzest Clean Lean Protein
Chopped pecans and blueberries, for topping (if desired)
Reminiscent of steel cut oats, this veggie-packed Cauli-Fall Oats breakfast offers a great start to your day! Filled with essential vitamins and muscle-building protein, this aromatic bowl is sure to satisfy all your autumn morning cravings.
For more recipes and articles on life from Marci, check out her website at Steward Chicks.
1. To rice cauliflower, place half a head of cauliflower broken into florets into a food processor. Pulse approximately 20 times, or until the cauliflower is the size of grains of rice. In a saucepan over medium high heat, add avocado oil and 2 cups of riced cauliflower. Saute for 4-5 minutes.
2.While cauliflower cooks, add the rest of the ingredients into a food processor. Process on high speed until smooth, for approximately one minute.
3.Add the liquid mixture to a saucepan with the riced cauliflower. Continue cooking for another 4-5 minutes.
4. Scoop into a bowl and sprinkle with your favorite toppings.
