- Beckah Restivo
INGREDIENTS 1 head of cauliflower (about 4 cups) 1 C unsweetened almond milk 4 T ground flaxseed 4 T Great Lakes collagen peptides 1/4 C almond butter DIRECTIONS -Use a food processor to chop up your cauliflower into small sized grains (or use a cheese grater) -Add the cauliflower to a pot with a splash of water, cover on medium for 5 minutes -Once cauliflower becomes slightly translucent, add almond milk, ground flaxseeds, almond butter and collagen to the pot and cook on low for another 3-5 minutes -Add more almond milk to your desired consistency -Top with your favorite toppings! TOPPINGS Chocolate: 1 T cocoa powder // 1 T coconut syrup // 1 T cocoa nibs // 3 strawberries Mixed Berries: 1/4 cup mixed berries // 2 T almond butter // granola (try my recipe!) Tropical: 3 T coconut flakes // mango // pineapple // almond butter NOTES Store in the fridge for up to 5 days Great on-the-go recipe! I love adding Beckah's Bangin' Butter to this recipe because it gives it crunch and even more depth of flavor with the roasted salted almonds.