Mashed Cauliflower Breakfast Bowls (AIP, Low Carb, Whole30)
These Mashed Cauliflower Breakfast Bowls are perfect for anyone needing a break from their typical breakfast smoothie or bacon and egg routine. While it is definitely a healthy AIP and gluten-free recipe, it also has tons of flavor. The recipe is low carb, AIP & Whole30 friendly, dairy-free, and high in antioxidants.
These Mashed Cauliflower Breakfast Bowls are perfect for anyone needing a break from their typical breakfast smoothie or bacon and egg routine. While it is definitely a healthy AIP and gluten-free recipe, it also has tons of flavor. The recipe is low carb, AIP & Whole30 friendly, dairy-free, and high in antioxidants.
- sea salt to taste
- 1 tbsp olive oil
- 1/2 batch of my ranch mashed cauliflower
- 1 1/2 cups whole baby portobello mushrooms (or one 6 oz pack
- 4 cups fresh arugula
- 6-8 slices of bacon
- 3 tbsp coconut aminos (swap for bone broth if you’re fol
- 2 tbsp cooking oil (i suggest reserving some grease from but you can also use ghee, coconut oil, or avocado oil)
- coarse sea salt (for finishing)
- Carbohydrate 0.973333334156141 g
- Cholesterol 0 mg
- Fat 1.30100000063123 g
- Fiber 0.426666673385178 g
- Protein 0.688000000581601 g
- Saturated Fat 0.178273333419336 g
- Serving Size 1 1 Serving (28g)
- Sodium 58.8998333394295 mg
- Sugar 0.546666660770963 g
- Trans Fat 0.0853983333928362 g
- Calories 17 calories
Step-by-step
- For the Mushrooms
- Heat oil in a saute pan over medium-low heat.
- Slice mushrooms in half and add to saute pan. Cook slowly over low heat for the flavors to fully develop.
- When the mushrooms are well cooked, pour in the Coconut Aminos to deglaze the pan and develop a caramelization on the outside of the mushrooms.
- Remove from heat and sprinkle with a bit of coarse sea salt while the glaze is still wet.
- For the Bacon
- Preheat oven to 375 degrees.
- Lay bacon on a rimmed, parchment-lined baking sheet. Cook until crisp, about 12-15 minutes.
- Remove bacon from cooking sheet and set aside to cool on a paper towel. This will absorb extra grease. Reserve the grease left on the baking sheet and store in an airtight jar in the fridge to use for cooking.
- Once bacon has cooled, rough chop and store until use.
- Assembly
- Divide ingredients along with 1/2 a batch of Ranch Mashed Cauliflower among 2 bowls, and drizzle with olive or avocado oil. Sprinkle with coarse sea salt.
- These ingredients can be prepped the day before and reheated for a quick breakfast bowl, or eaten straight from the fridge.
Mashed Cauliflower Breakfast Bowls: A Busy Mom's Delight
Mornings. The chaotic symphony of school lunches, hurried breakfasts, and the ever-present feeling of being perpetually behind. As a working mom, my mornings are a carefully orchestrated dance of efficiency. I need breakfast that’s quick, healthy, and actually tastes good – something that doesn’t leave me craving sugary pastries by mid-morning. That’s where these Mashed Cauliflower Breakfast Bowls come in. Forget the complicated smoothie recipes and the greasy bacon-and-eggs routine; these bowls are a game-changer.
The beauty of this recipe lies in its versatility. It's easily adaptable to whatever ingredients I have on hand. One day, it might be a hearty mix of sauteed mushrooms, crispy bacon, and a generous helping of my homemade ranch mashed cauliflower. Another day, it could be a lighter version with fresh spinach, a sprinkle of toasted nuts, and a drizzle of olive oil. The possibilities are endless!
The base of this breakfast bowl, the mashed cauliflower, is surprisingly satisfying. It’s creamy, flavorful, and offers a wonderful blank canvas for all sorts of delicious additions. I often prepare a large batch on the weekend and store it in the refrigerator, making my weekday mornings significantly less stressful. The prepped ingredients – mushrooms, bacon, etc. – can be made ahead of time, too. Simply grab and go!
Why I Love This Recipe:
- Speed and Convenience: The prep time is minimal, and the ingredients are readily available in most grocery stores. This is crucial when time is of the essence.
- Health Benefits: Cauliflower is packed with nutrients and fiber, contributing to a healthy and balanced breakfast. It also keeps me feeling full and energized throughout the morning.
- Flavor Profile: This dish is far from bland! The combination of savory mushrooms, crispy bacon, and creamy cauliflower creates a delicious and satisfying breakfast experience.
- Adaptability: The recipe is flexible, allowing me to swap ingredients based on my dietary preferences and what I have in my pantry.
Beyond Breakfast:
While I primarily enjoy these bowls for breakfast, they’re also incredibly versatile for lunch or a light dinner. The leftovers are just as delicious cold, making them perfect for a quick and healthy meal on the go. They're also a great option for meal prepping – prepare a large batch on Sunday, and you’ll have healthy, delicious meals ready for the entire week.
This recipe is more than just a breakfast bowl; it's a testament to the power of simple, healthy eating. It's a quick, delicious, and adaptable recipe that has become a staple in my busy household. Give it a try, and I'm confident it will become one of your go-to breakfast favorites, too. Let me know how you customize it in the comments below!
Pro Tip: Don’t be afraid to experiment with different spices and herbs to customize the flavor profile to your liking. A sprinkle of red pepper flakes adds a nice kick, while fresh herbs like chives or parsley provide a bright and refreshing touch.
This recipe isn't just about fueling my body; it's about making a conscious effort to prioritize my health and well-being amidst the chaos of daily life. It’s a simple act of self-care that makes a world of difference in how I start my day. And trust me, a delicious, healthy breakfast sets the stage for a more productive and positive day overall.
From a busy mom to you – enjoy!
