Creamy Cauliflower Breakfast Oats with Vegetables and Avocado
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!
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!