| 9 | 5 | 148 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 0 min | 3 |
| 1 1/4 cup | Coconut milk, sweetened |
| 1/2 tsp | Vanilla extract, pure |
| 1 tsp | Cinnamon |
| 4 cup | Cauliflower (riced (1 small head)) |
| 1 pinch | Salt (pink) |
| 1/4 cup | Coconut flakes (unsweetened) |
| 2 tbsp | Flaxseeds (crushed) |
| 1/4 cup | Blueberries |
| 1/4 cup | Kiwi fruit (or your favorite fruit) |
*You can thin out the coconut milk with water if desired: instead of 1 1/4 cups coconut milk, use 1 cup coconut milk and 1/4 cup water.
**To rice the cauliflower, you can either throw small pieces of it into a food processor or high speed blender, or manually chop it by hand into small, rice-size pieces. Conversely, you can sometimes find pre-cut riced cauliflower in the fresh section of health food stores or frozen.
***This is great without added sweetener, but if you prefer more sweetness, add 2 pitted and sliced dates to the top and stir in, or to the coconut milk at the beginning.
**** Cauliflower Oatmeal saves well, and can be re-heated throughout the week. Simply store leftovers in air-tight container in the fridge. When ready to reheat, add a portion to a dry pan with 1 tablespoon of water and heat over medium low heat for about 3 minute or so, until warmed through, stirring occasionally throughout. Add the toppings after reheating.
| Fruit | 0.3 |
| Meat Alternative | 0.2 |
| Vegetables | 2.5 |
