Cauliflower Porridge with Apple, Mulberry, and Cacao Nib Topping
[Vegan]

Cauliflower Porridge with Apple, Mulberry, and Cacao Nib Topping [Vegan]

Using cauliflower as a substitute for rice or grain flakes in different recipes works very well, although, depending on the recipe, sometimes it will need some extra flavoring. In this porridge, I use cauliflower instead of oats or other grain flakes. To prevent the cauliflower taste from coming through, I... Using cauliflower as a substitute for rice or grain flakes in different recipes works very well, although, depending on the recipe, sometimes it will need some extra flavoring. In this porridge, I use cauliflower instead of oats or other grain flakes. To prevent the cauliflower taste from coming through, I use pandan leaves, which have this fantastic fragrance and make magic in both sweet and savory dishes. They impart a wonderful vanilla and coconut aroma with a hint of grass. Native to South India, Southeast Asia, Indonesia, and Sri Lanka, they are used to sweeten or flavor dishes in a simple way. You can find them both fresh and frozen in Asian food stores, but if you can’t get hold of them, use coconut milk as your plant-milk base and add an extra 1 teaspoon vanilla extract.   Recipe Text Credit: Excerpted (or Adapted) from VEGAN AT HOME © 2022 by Solla Eiríksdóttir. Reproduced by permission of Phaidon. All rights reserved. Read More