Cauliflower Porridge

 Ingredients:

1.5 Cups Riced Cauliflower

1 Apple, finely diced

1 Cup Coconut Milk

1/2 Cup Shredded (unsweetened) Coconut

1 teaspoon ground Ceylon Cinnamon

1 teaspoon of vanilla

Instructions:

In a saucepan over a medium-low heat, two tablespoons of cooking fat or oil.  This recipe lends itself to the use of butter, but any whole food source of a mild-tasting nut oil will be fine.

Add the riced cauliflower, coconut milk, shredded coconut, cinnamon, vanilla and half of the diced apple into a saucepan.  Simmer on a medium-low heat for 10-12 minutes, stirring every few minutes.

Serve warm, topped with the remaining apple and extra cinnamon.

Tips:

To make this a perfect PCOS-friendly Meal that will keep you fuller for longer, pair with some eggs on the side to boost the protein content.

This is another great recipe to make in big batches to use throughout the week.  If you plan on doing this, I'd recommend excluding the apple from the porridge mix and just add it in when you're ready to eat.  I also suggest you don't freeze the mixture as the cauliflower gets a bit gross.  The rest of the dry ingredients will keep for a week or more in the refrigerator.

Source:

Page 31 in the Beat PCOS Breakfast Cookbook by Kym Campbell