Creamy Cauliflower Breakfast Oats with Vegetables and AvocadoCreamy Cauliflower Breakfast Oats with Vegetables and Avocado
Creamy Cauliflower Breakfast Oats with Vegetables and Avocado

Creamy Cauliflower Breakfast Oats with Vegetables and Avocado

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Recipe - Price Rite Marketplace Corporate
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Creamy Cauliflower Breakfast Oats with Vegetables and Avocado
Prep Time10 Minutes
Servings4
Cook Time20 Minutes
Ingredients
1 tbs avocado oil
2 cups chopped green or purple kale leaves
3 oz 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 tsp 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
Directions

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

 

10 minutes
Prep Time
20 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
1 tbs avocado oil
Bowl & Basket Specialty Avocado Oil, 25.4 fl oz
Bowl & Basket Specialty Avocado Oil, 25.4 fl oz
$9.49$0.37/fl oz
2 cups chopped green or purple kale leaves
Fresh Kale Greens, bunch
Fresh Kale Greens, bunch
$1.49
3 oz sliced button mushroom (about 1 cup)
Giorgio Dried Shiitake Sliced Mushrooms, 1 oz
Giorgio Dried Shiitake Sliced Mushrooms, 1 oz
$4.99$4.99/oz
1 zucchini, diced
Fresh Green Squash
Fresh Green Squash
$0.84 avg/ea$1.49/lb
1/2 red bell pepper, diced
Fresh Hot House Orange Pepper
Fresh Hot House Orange Pepper
$1.50 avg/ea$2.99/lb
1/4 onion, diced
Fresh Spanish Onion
Fresh Spanish Onion
$1.61 avg/ea$1.29/lb
1 cup Pacific Foods Organic Unsweetened Almond Original Plant-Based Beverage
Not Available
1 cup water
Bowl & Basket Distilled Water, 1 gal
Bowl & Basket Distilled Water, 1 gal
$1.39$1.39/gal
1/2 tsp sea salt
Morton Salt, Plain, 26 Ounce
Morton Salt, Plain, 26 Ounce
$1.69$0.07/oz
1 cup frozen riced cauliflower
Fresh Cauliflower, each
Fresh Cauliflower, each
$3.29
1 1/2 cups rolled oats (gluten-free, if necessary)
Bob's Red Mill Extra Thick Rolled Oats, 32 oz
Bob's Red Mill Extra Thick Rolled Oats, 32 oz
$3.99$0.12/oz
1 can Pacific Foods Organic Cream of Cauliflower Condensed Soup
Fresh Cauliflower, each
Fresh Cauliflower, each
$3.29
1 egg white
Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz
Wholesome Pantry Organic Large Brown Eggs, 12 count, 24 oz
$5.99$0.50 each
2 avocado, pitted, peeled and sliced
Fresh Green Skin Avocado, each
Fresh Green Skin Avocado, each
$2.99

Directions

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