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Cauliflower Porridge With Savory Sausage And Mushrooms

Cauliflower Porridge With Savory Sausage And Mushrooms. This egg-free breakfast recipe is perfect for breakfast, brunch, or even light supper. It also reminds me of Asian porridge. You can assemble and layer them in glass jars. It will become one of your favorite portable meal !
Course Breakfast, Brunch, Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 280kcal
Author ChihYu


Cauliflower mash:

  • 1 head cauliflower
  • 1 tbsp olive oil
  • ½ tsp Garlic powder
  • ½ tsp Onion powder
  • 4 tbsp canned coconut milk
  • Salt to taste


  • 1 cup diced Whole30-compliant sausage be sure to check your labels
  • 2 cups button mushrooms quartered
  • 2 tbsp sliced scallions + more for garnish separate green & white color parts
  • 1/2 tsp sea salt
  • ½ tsp fresh thyme leaves
  • ½ tsp fresh marjoram oregano
  • ½ tbsp olive oil


Cauliflower mash:

  • Roughly chop the cauliflower. Steam for about 5 mins with ¼ cup water until the cauliflower is tender when pierced. Blend the cauliflower in a food processor with the rest of ingredients under “cauliflower mash” until the consistency is smooth.


  • In a medium saute pan over medium-high heat, when hot, add 1 cup of diced sausages. Saute until the meat is cooked through to golden brown color. Set aside. Use the remaining fat in the saute pan, saute the white parts of the scallions until fragrant. About 5-10 secs.
  • Add quartered mushrooms. Season with 1/2 tsp of sea salt. Cook until the mushroom is tender but not mushy. Scoop out the ingredients. Set aside.

To assemble:

  • Layer with cauliflower mash, sausages, and mushrooms. Sprinkle with thyme leaves, oregano, and green color part of scallions. Drizzle ½ tbsp of olive oil & enjoy!


Calories: 280kcal