Breakfast recipe


yields: 2 servings


  • 3/4 cup SilkĀ® Unsweet Almondmilk
  • 1 10 oz. package cauliflower rice
  • 1 1/2 Tbsp. coconut oil
  • 2 Tbsp. maple syrup
  • 1/2 tsp. cinnamon
  • 1/4 tsp. salt
  • fresh blueberries & raspberries
  • 1 Tbsp. coconut flakes
  • 1 tsp. sunflower seeds (or any nuts)


  1. In a medium saucepan, heat coconut oil and get pot very hot on high heat.
  2. Add entire package of cauliflower rice. Sear the cauliflower, getting it browned on multiple sides of the rice, stirring occasionally for about 10-12 minutes.
  3. Once the cauliflower is browned, add the Almondmilk.
  4. Bring to a boil for about 1 minute, then turn on low to medium heat, stirring regularly.
  5. Add cinnamon and maple syrup and stir well for another 2-3 minutes.
  6. Once the Almondmilk has reduced, transfer the mixture into a bowl.
  7. Top with fresh blueberries, raspberries, coconut shreds, sunflower seeds or any nut or seed as desired.
  8. Drizzle with maple syrup and enjoy!