Warm porridge with lemon and berries: cauliflower and coconut, brightened

Where most cauliflower porridges lean on cinnamon and warm spice, this one goes bright instead. Lemon zest stirred through at the end cuts the richness of the coconut milk and coconut butter, so the whole bowl reads lighter than a typical cold-morning porridge, even though it is served hot.

Cauliflower carries a real amount of vitamin C on its own, and the fresh lemon zest and berries on top add more, which is a meaningful combination on a morning that otherwise might not touch much produce. The coconut butter is what gives this its body; do not swap it for coconut oil, which will not thicken the same way.

Ingredients

• 1 large head cauliflower, cut into florets
• 3/4 cup finely shredded coconut
• 2 tablespoons coconut butter
• 3 cups coconut milk
• Zest of 1 large lemon
• A generous pinch of sea salt

To serve (optional): softly whipped coconut cream, mixed berries, toasted coconut chips

Method

• Steam or boil the cauliflower until very tender, about 10 minutes. Drain well.
• Transfer the cauliflower to a food processor along with the shredded coconut, coconut butter, coconut milk, and salt. Process until mostly smooth, with a little texture remaining.
• Return the mixture to a saucepan and warm through over medium-low heat, stirring, for 3 to 5 minutes.
• Stir in the lemon zest just before serving. Top with coconut cream, berries, and coconut chips if using.

*Adapted from autoimmunewellness.com*