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
-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!
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
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.