This breakfast treat uses leftover pureed cooked cauliflower to create the consistency of porridge. What a great way to make use of leftovers! Be sure to heat the cauliflower thoroughly because when cauliflower puree is hot, the flavor blends well with the other ingredients. When cold, it may have a distinct taste. This recipe is safe for the Specific Carbohydrate Diet (SCD).
Frying the bananas enhances the flavor.
Preparation time: 5 minutes
Cook time: 10 minutes
Yield: 2 servings
1 teaspoon butter
1/2 head of cooked cauliflower, pureed
Dash of cinnamon
1/2 to 1 tablespoon honey (optional)
Slice the banana. Pit the dates and slice them into small pieces.
Place the butter into a small frying pan and heat on a medium-high burner.
At the first sign of melting, add the banana and dates and sauté for 2 to 3 minutes, constantly turning.
When the banana starts turning golden, reduce the heat to medium and add the pureed cauliflower. Heat thoroughly.
Sprinkle cinnamon over the top and add honey if you like.
Per serving: Calories 197; Fat 2.3 g (Saturated 1.3 g); Cholesterol 0 mg; Sodium 58 mg; Carbohydrate 45.7 g (Fiber 6.9 g) Protein 4 g; Sugar 33.1 g.
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