What’s your least favorite vegetable? Mine is cauliflower. No, mine WAS cauliflower. Not anymore, since I found out you can sneak this unpopular vegetable into porridges and Nice Cream for a fluffier consistency. Of course, this is old news to you. Social media and food blogs were full of cauliflower puddings last year, but I missed this trend, as always. But somehow it got stuck in my mind, and I remembered it when I was looking for a possibility to decrease the caloric density of my recipes.
Pitaya Cauliflower Nice Cream was the first of my kitchen experiments, which went really well. This recipe is my second try to incorporate a cruciferous vegetable into my breakfast, and I love it even more! The good thing about cauliflower is that it contains cancer-fighting compounds, and it’s packed with immune-boosting antioxidants. And you don’t even taste it. All you have to do is steam your cauliflower before using it to make it tender and easier to digest.
The second main ingredient in this Millet Semolina Porridge is dried Dragon Fruit, my latest addiction. When you soak it for half an hour, it blends really well. And though it’s much higher in sugar than fresh pitaya, it’s not overly sweet and gives this porridge a savory note.
When I made this recipe for the first time, I used whole wheat semolina, followed by spelt semolina and finally I ended up with millet – because I wanted to create a gluten-free option for you guys. But you can use any semolina, as long as it’s a whole variety.
I paired my Pitaya Semolina Porridge with blueberries, because of the matching colors. Blackberries would be great too. Colors are actually my starting point whenever I develop a recipe, and the colors that end up in my bowl often match my flowers. In winter primroses are the only available edible flowers, and I like the pink ones most – hence all the pink stuff on my blog lately 🤓.
Have you ever tried to add cauliflower to sweet dishes? Let me know in the comments below, I would love to hear from you 😘😘.
Pitaya Millet Semolina Porridge with Cauliflower
Pink Dragonfruit Semolina Porridge with Cauliflower, Blueberries and edible flowers. This recipe is gluten-free and vegan.
- 1 1/4 cup roasted almond milk unsweetened
- 3/4 cup cauliflower steamed
- 1/2 cup dried pink dragon fruit minced
- 1/3 tsp vanilla extract
- 4 tbsp whole millet semolina
- 1 cup blueberries
- 1 banana
Soak minced dried dragon fruit in roasted almond milk for half an hours. With an immersion blender, blend almond milk, dragon fruit and steamed cauliflower.
Add almond milk mix to a small pot and bring to the boil.
Add whole millet semolina and simmer on low heat for 5 minutes, stirring constantly. Add vanilla extract.
Remove from heat, cover with a lid and allow to rest for 5 to 10 minutes.
In the meanwhile, microwave 1/2 cup blueberries until hot and juicy.
Add 1/2 cup fresh blueberries to a bowl, add millet semolina porridge and top with hot blueberries, banana slices and edible flowers.