Eat Up: Roasted Cauliflower and Coconut Porridge Pots

I’m on a bit of a cauliflower kick right now—it started with buffalo cauliflower bites for the super bowl, then cauliflower tacos to spice up our taco night, and now this versatile vegetable is making a lovely appearance in my breakfast routine with a new favorite recipe: roasted cauliflower and coconut porridge. Eating the same vegetables prepared the same way over and over can get a little (dare I say) boring—so I’m always trying to find unique ways to sneak them into healthy recipes for my family. Before you think cauliflower has no place at the breakfast table, think again!
— Ashley H, Ascend Rep

Cauliflower is a cruciferous vegetable (think broccoli, brussels sprouts, and cabbage family) with a host of health benefits. It is high in vitamin C and contains fiber, folate and other B vitamins, vitamin K, and many vital minerals. Due to cauliflower’s rich nutrient profile (containing compounds such as sulforaphane), it’s associated with protection from cancer and heart disease, has anti-inflammatory properties, and provides detoxifying and digestive support. Low in calories, it can also help with weight management.

I’m a happy camper when I can sneak more veggies in our meals (especially breakfast) AND they get gobbled up. This recipe is a win-win. My husband and toddler can’t get enough, and our mornings run a tad more smoothly since it is prepared in advance. Oh, and it tastes amazing. Especially topped with a spoonful of coconut yogurt, peanut or almond butter, walnuts, and crunchy coconut flakes!

Try refueling with this delicious porridge after your next morning Ascend class or even as a pre-workout afternoon snack!


Roasted Cauliflower and Coconut Porridge Pots

makes 6 servings, recipe by Alexandra Dawson,


½ head of cauliflower, florets only
½ cup pure maple syrup, divided
1 tablespoon coconut oil
1 teaspoon ground cinnamon, divided
2 cups rolled oats
½ cup chia seeds
2 ½ cups canned light coconut milk, divided
1 cup Bai Molokai Coconut


Preheat oven to 425 degrees F, rack in the middle. Line a baking sheet with parchment paper.

In a food processor fitted with an S-blade, pulse cauliflower florets with 2 tablespoons maple syrup, coconut oil, and ½ teaspoon cinnamon until mixture has a ‘rice’ like consistency. Transfer to baking sheet and roast for 10 minutes.

Meanwhile, in a large bowl, stir together rolled oats, remaining 6 tablespoons maple and ½ teaspoon cinnamon, chia, 2 cups coconut milk, and Bai. Stir in roasted cauliflower and refrigerate.

Allow mixture to sit for a minimum of 4 hours- overnight, or until coconut milk and bai have been absorbed, then transfer mixture to a high speed blender with remaining ½ cup of coconut milk. Whiz until mixture is very smooth, then divide into 6 airtight tupperware until ready to serve, topped with your favorite toppings. Will keep for up to one week refrigerated. 


Kat Zajac