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Creamy Cauliflower Breakfast Oats with Vegetables and Avocado

  • 10 min
    Prep Time
  • 30 min
    Total Time
  • 4 people
    Serves

Ingredients

  • 1 tablespoon avocado oil
  • 2 cups chopped green or purple kale leaves
  • 3 ounces sliced button mushroom (about 1 cup)
  • 1 zucchini, diced
  • 1/2 red bell pepper, diced
  • 1/4 onion, diced
  • 1 cup Pacific Foods™ Organic Unsweetened Almond Original Plant-Based Beverage
  • 1 cup water
  • 1/2 teaspoon sea salt
  • 1 cup frozen riced cauliflower
  • 1 1/2 cups rolled oats(gluten-free, if necessary)
  • 1 can Pacific Foods™ Organic Cream of Cauliflower Condensed Soup
  • 1 egg white
  • 2 avocado, pitted, peeled and sliced

Instructions

  • Step 1

    Heat avocado oil in skillet over medium heat. Stir in kale, mushrooms, zucchini, pepper and onion. Season vegetables with sea salt and pepper and saute for 5 to 7 minutes, stirring frequently. 

  • Step 2

    While vegetables cook, prepare cauliflower oats. Add almond milk, water and salt to a medium saucepan and bring to a boil. Add in riced cauliflower and cook for 2 minutes. 

  • Step 3

    Stir in oats, soup and egg white.  Reduce heat to a simmer and cook for 7 to 10 minutes, or until cauliflower oats are thick and creamy. Serve topped with cooked vegetables and avocado. Enjoy!

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