Cut a head of
Cauliflower (1 head)
into fourths, and then break off florets. Avoid having too much stem.
Add florets to a food processor pulse until the size of rice. Scrape down the bowl as needed.
In a bowl combine 2 ½ cups Cauliflower Rice,
Full-Fat Coconut Milk (1 cup)
Oat Milk (1/2 cup)
. Set aside and allow to soak for 5 minutes.
Brown Sugar (2 Tbsp)
Ground Cinnamon (1/2 tsp)
Ground Cloves (1/4 tsp)
Ground Nutmeg (1/4 tsp)
Salt (1 pinch)
Transfer cauliflower and milk mixture to a saucepan and cook over medium-high for 5 minutes until heated through.
Add in the
Peanut Butter (1/2 cup)
Vanilla Extract (1 tsp)
, and seasoning. Then turn heat to high and simmer for another 5-8 minutes until thickened.
Turn the heat off, taste, and season to taste.
Optional: add in fresh zest from the
to brighten up your
Raspberry Jam (1/4 cup)
To serve, portion the oats into a bowl and stir in the jam or jelly.