These Mashed Cauliflower Breakfast Bowls are perfect for anyone needing a break from their typical breakfast smoothie or bacon and egg routine. While it’s definitely a healthy AIP and gluten free recipe, it also has tons of flavor. The recipe is low carb, AIP & Whole 30 friendly, dairy free, and high in antioxidants. Regardless of the diet you’re following, this breakfast bowl has you covered.
I tend to get stuck in a rut with my breakfasts. When I’m not drinking Butter Coffee for an intermittent fasting focused breakfast, I’m all about the breakfast bowl. Either that, orrrrr I’m indulging with a stack of Matcha Waffles.
Typically I keep these breakfast bowls pretty simple, tossing whatever leftover protein + veggies into a bowl and calling it a “meal”. Well, that was the plan until I discovered just how delicious and filling this combo is. The best news of all – these ingredients can be prepped in advance, and thrown together hot or cold to make a quick breakfast for all you busy moms/wives/crazy people. (If being a dog-mother counts, I relate to all three of those labels.)
My schedule most recently is much more leisurely in the mornings than it use to be. I use to be a go-go-go girl, scheduling workouts at 6 am, getting ready in the office or gym bathroom, and running to Whole Foods for a grab and go breakfast. These days, I’m much more chill. I sleep until about 6:45 am, pack James a lunch, and then I get ready to go into the office at the pace of a snail. I don’t go into the office until 9 am now, and despite the extra time I have in the morning, I feel like I’m always rushing at the end.
I’ve been pushing breakfast to the last minute, which means, sometimes it happens and sometimes it doesn’t. That all changed when I discovered this breakfast bowl combo. Gone are the days of cold brew and coconut milk for breakfast. I’m a health coach… I know better than that.
Here’s why this Mashed Cauliflower Breakfast Bowl is perfect for craz-o people like me.
It’s like mashed potatoes, duh.
Okay, okay. If you’re thinking mashed cauliflower isn’t like mashed potatoes, I feel you. Trust me, I use to feel the same way. Most of the mashed cauliflower recipes I tried had a different texture, a different flavor, and even a different consistency.
Then several months ago, by the grace of god, I figured out the recipe that allows mashed cauliflower to be a true contender with mashed potatoes. If you’re a mashed cauliflower naysayer, do me a solid. Try the recipe and report back.
Confession: I’m not a fan of mushrooms. It must be a texture thing. Mushrooms are dry, pillowy, and in a way, they’re kind of crumbly. However, mushrooms do have nutritional merit, thus they have a place in my diet.
Well, I’ve recently discovered there is a way to not only make them palatable, but also a way to eliminate the three negatives characteristics I mentioned earlier. The trick is simply to sauté them with fat (I like to reserve the grease from bacon for this) and liquid. If you take it a step further and make that liquid be Coconut Aminos… well, these mushrooms have just landed themselves a place on my “favorite foods” list.
The former vegan in me is in a corner pouting, but I truly feel like crispy bacon is just one of those foods I’ll always love and always have loved. Although I do have a favorite cooking method, it really doesn’t matter how it’s cooked. I’ll think it’s delicious regardless. So long as the bacon is sourced from a trusted farmer (high quality is so important when eating pork), I’m down with eating it. Check out the recipe to see my favorite cooking method.
Finally, we get to the greens. It’s important for detoxification and disease prevention to get as many antioxidants from vegetables as possible, so whether you choose to include arugula or another leafy green, I highly encourage including 1-2 servings in this dish. When I was younger, arugula and I did not get along. Years later, my tastebuds have grown up, and suddenly I love it. Go figure.
- 1 head cauliflower
- 1 1/2 cups whole baby portobello mushrooms (or one 6 oz package)
- 4 cups fresh arugula
- 6-8 slices of bacon
- 1/4 cup coconut milk (you’ll add this 1 Tbsp at a time, and may not use it all)
- 3 Tbsp Coconut Aminos (swap for bone broth if you’re following the Whole 30)
- 1 Tbsp grass fed gelatin
- 1 Tbsp nutritional yeast (if following AIP, make sure you’re using a nutritional yeast derived from molasses like this one)
- 2 Tbsp cooking oil (I suggest reserving some grease from the bacon, but you can also use ghee, coconut oil, or avocado oil)
- 1 Tbsp olive oil
- sea salt to taste
- coarse sea salt (for finishing)
For the Mashed Cauliflower
- Start by removing the leafy part of the stem, and roughly chop the head of cauliflower. It’s okay to include the rest of the stem since the cauliflower will be steamed and blended.
- Steam chopped cauliflower using your method of choice. I recommend a stovetop method.
- Add steamed cauliflower to a blender or food processor. You can also do this with an immersion blender or by hand, but I find the blender and food processor to be the simplest and tends to yield the best consistency.
- Add nutritional yeast (optional to provide a cheesy flavor), gelatin (to provide a thicker texture), about 1-2 tsp sea salt, and 1 Tbsp coconut milk. You’ll want to start with just 1 Tbsp coconut milk, but you’ll likely need more depending on how much moisture is retained in your cauliflower.
- Blend until smooth. Increase coconut milk by the tablespoon until desired consistency is reached. Be sure to test cauliflower to make sure it’s salted to your liking.
For the Mushrooms
- Heat oil in a sauté pan over medium low heat.
- Slice mushrooms in half and add to sauté pan. Cook slowly over low heat for the flavors to fully develop.
- When the mushrooms are well cooked, pour in the Coconut Aminos to deglaze the pan and develop a caramelization on the outside of the mushrooms.
- Remove from heat and sprinkle with a bit of coarse sea salt while the glaze is still wet.
For the Bacon
- Preheat oven to 375 degrees.
- Lay bacon on a rimmed, parchment lined baking sheet. Cook until crisp, about 12-15 minutes.
- Remove bacon from cooking sheet and set aside to cool on a paper towel. This will absorb extra grease. Reserve the grease left on the baking sheet and store in an airtight jar in the fridge to use for cooking.
- Once bacon has cooled, rough chop and store until use.
- Divide ingredients among 2 bowls, and drizzle with olive or avocado oil. Sprinkle with coarse sea salt.
- These ingredients can be prepped the day before and reheated for a quick breakfast bowl, or eaten straight from the fridge.
|Serving Size||1 Bowl|
|Amount Per Serving||As Served|
|Calories 533kcal Calories from fat 410|
|% Daily Value|
|Total Fat 46g||71%|
|Saturated Fat 14g||70%|
|Dietary Fiber 5g||20%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g||80g|
|Sat Fat||Less than||25g||80g|
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