Good morning, friends. What did you eat for breakfast today? Oh yeah, toast with jam? bagel with schmear? Egg McMuffin? an apple? I, my friends, am eating Savory Spinach Cauliflower Oatmeal and I’m not sharing. (I mean, not sharing because there’s no one here to share it with, but if there were, if you were here, I’d probably pretend all my other eating utensils are dirty just so I wouldn’t have to share.)
I made Savory Spinach Cauliflower Oatmeal for the first time in December of 2015. At the time, I was very much ahead of the game, as no one else was doing savory oatmeal. That’s actually when I took these photos. I took them on the wide front porch of my home on Elizabeth Avenue in the North Carolina sunlight that shines brightly even through the winter. Maybe I wore a jacket and gloves, but quite possibly I was wearing a t-shirt and flip-flops.
Oh, that Carolina weather.
(You know, the downside to Carolina weather is that you have to do yard work nearly year round. We are the only family I knew of whose parents made them do yard work.)
Anyway. Here I am, 1+ year later posting a trendy bowl of Savory Spinach Cauliflower Oatmeal. If I had guts, I could have been the one to start the trend. Lesson learned.
The second lesson here is that, a year later, I’m still thinking about how good this oatmeal was. Think of all the breakfasts I’ve had in the past year. And still, Savory Spinach Cauliflower Oatmeal, which takes all of 15 minutes to make, sits in the forefront of my mind.
Who’d’ve thunk. Oatmeal + veggies. Perfect pairing. Better even than oatmeal + fruit, I’ll venture to say. Skeptical? Take 15 minutes to find out for yourself.
Savory Spinach Cauliflower Oatmeal
Savory Spinach Cauliflower Oatmeal might be better than sweet oatmeal. Can we agree? Take 15 minutes to whip up this recipe and find out for yourself!
- 1-2 teaspoons vegetable base*
- 2 cups water
- 1 cup cauliflower florets halved
- 1 cup old-fashioned oats
- 1 cup fresh spinach
- 2 teaspoons olive oil
- 2 tablespoons low-fat milk substitute almond or soy milk to make this recipe vegan, divided
- 1 tablespoon chopped fresh parsley divided
- 1 tablespoon chopped fresh thyme divided
- salt and black pepper to taste
Place a medium saucepan over medium-high heat. Add vegetable base, water, and cauliflower. Bring to a boil. Add oats and cook for 5 minutes or until about half the liquid remains. Add spinach and cook just until wilted, about 30 seconds. Remove from heat and divide between two serving bowls.
Drizzle each bowl with 1 teaspoon olive oil, 1 tablespoon milk, 1/2 tablespoon chopped parsley and 1/2 tablespoon chopped thyme. Season with salt and pepper to taste.
*The normal ratio of vegetable base to water is 1 teaspoon per cup. However, I find it too salty for my taste, so I used only 1 teaspoon for 2 cups. You may adjust to your liking.