Cauliflower porridge with coconut and cranberry
You will need (feeds 2 to 3):
1 large cauliflower head
1 or 2 medjool dates, soaked overnight
4 generous tbsp creamed coconut (coconut butter)
4 heaped tbsp desiccated coconut + 2 tbsp, to toast
2 tbsp coconut oil
a splash of filtered water
a good pinch of ground cinnamon, optional
a good pinch of Himalayan rock salt
cranberry (see recipe below) and toasted coconut, to serve
1. Soak the medjool dates, drain the next morning, remove the stones and the loosened skin, and blend into a paste with 2 to 3 tbsp soaking liquid. Set aside.
2. Lightly toast 2 tbsp desiccated coconut in a dry pan over low heat. Set aside.
3. Rinse and break the cauliflower into florets and put them (in batches) into a blender fitted with an S-blade. Pulse for a few seconds until becomes coarse, grain-like.
4. Put the chopped cauliflower in a wide pan or pot, add the coconut oil, the creamed coconut, the desiccated coconut, and a splash of water. Bring to boil, then reduce the heat to minimum, cover with a lid and gently cook for 15 mins.
5. Add the sweet date paste, season with salt and cinnamon (if using), and cook for further 3 to 4 mins.
6. Serve the hot cauli porridge into bowls. Top with some freshly prepared cranberry and sprinkle with some toasted coconut. Enjoy!
For the CRANBERRY topping you will need:
300 g frozen cranberries
2 sweet and juicy oranges
1 piece of cinnamon
1. Put the cranberries in a pan (no need to defrost).
2. Squeeze out the juice of the oranges, and add to the pan with the cinnamon piece.
3. Gently bring to boil. Cook on the lowest setting for about 15 mins, covered with a lid. Do not stir just shake the pan occasionally.
4. Let it stand for 5 mins before topping your cauli porridge. Refrigerate the leftover cranberry in a well sealed jar.
[i] For more GAPS recipe ideas please visit my GAPS recipes selection.