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
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
4tbspcanned coconut milk
Salt to taste
1cupdiced Whole30-compliant sausagebe sure to check your labels
2tbspsliced scallions + more for garnishseparate green & white color parts
½tspfresh thyme leaves
½tspfresh marjoram oregano
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.
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!