1 large head cauliflower
3/4 cup finely shredded coconut
2 tbsp coconut butter
3 cups coconut milk
zest of 1 lemon
generous pinch salt
optional for serving: mixed berries, nuts, seeds, toasted coconut
1. Cut the cauliflower into florets and place in food processor with the ‘S’ blade.
2. Pulse about 8 to 10 times until the cauliflower is the same consistency as large grains of rice (you may need to do this in batches). Do not purée the cauliflower.
3. Transfer the riced cauliflower to a large pan. Add the remaining ingredients and stir to combine.
4. Bring to a boil, cover with a lid, and cook for about 25 to 30 minutes until the caulilower is tender and the porridge nice and creamy.
5. Garnish as desired.
https://autoimmunewellness.com/warm-porridge-with-lemon-and-berries/
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