Mashed Cauliflower Breakfast Bowls

Mashed Cauliflower Breakfast Bowls

These Mashed Cauliflower Breakfast Bowls are ideal for anybody searching for a Whole30, low carb, or AIP breakfast formula. While it's unquestionably a sound AIP and gluten free formula, it additionally has huge amounts of flavor. The formula is low carb, AIP and Whole 30 benevolent, dairy free, and high in cancer prevention agents.

I will in general stall out stuck with my morning meals. When I'm not drinking Butter Coffee for a discontinuous fasting centered breakfast, I'm about the morning meal bowl. Either that, orrrrr I'm reveling with a pile of Matcha Waffles.

Commonly I keep these morning meal bowls really basic, hurling whatever extra protein + veggies into a bowl and considering it a "supper". Indeed, that was the arrangement until I found exactly how tasty and filling this combo is.

The best updates on all – these fixings can be prepared ahead of time, and put together hot or cold to make a fast breakfast for all you occupied mothers/spouses/insane individuals. (On the off chance that being a canine mother checks, I identify with every one of the three of those names.)

Mashed Cauliflower Breakfast Bowls



  • 1/2 batch of my Ranch Mashed Cauliflower
  • 1 1/2 cups whole baby portobello mushrooms (or one 6 oz package)
  • 4 cups fresh greens (I love using arugula)
  • 6–8 slices of bacon
  • 3 Tbsp Coconut Aminos (you can also swap for 3 Tbsp bone broth or 1.5 Tbsp balsamic vinegar)
  • 2 Tbsp cooking oil (I suggest reserving some grease from the bacon, but you can also use ghee, coconut oil, or avocado oil)
  • 1 Tbsp olive oil
  • sea salt to taste
  • coarse sea salt (for finishing)


For the Mushrooms

  • Heat oil in a sauté pan over medium low heat.
  • Slice mushrooms in half and add to sauté 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

  1. Preheat oven to 375 degrees.
  2. Lay bacon on a rimmed, parchment lined baking sheet. Cook until crisp, about 12-15 minutes.
  3. 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.
  4. Once bacon has cooled, rough chop and store until use.

Read more our recipe : Curried Cauliflower Rice Kale Soup

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