Cauliflower Cream and Compote Protein Pots

Serves 2 (with extra compote for later ūüėČ )

For the compote:

  • 3¬†sweet eating apples e.g. Royal Gala
  • 2¬†cups frozen¬†blueberries
  • 1/4 cup freshly squeezed orange juice or water

For the cauliflower coconut cream:

  • 200g frozen cauliflower florets
  • 3/4 cup coconut milk
  • 1 1/2 tablespoons of your chosen MACACHA blend

Optional to serve: lemon zest, oats, granola, coconut chips, raw cacao nibs

  1. Quarter and core the apples (no need to peel them). Chop into a chunky dice and place in a saucepan with the orange juice or water.
  2. Cover with a lid and bring to a gentle simmer, leave to cook for 15-20 minutes or until you can mash the pieces to a chunky puree with a wooden spoon. Turn the heat off then add the blueberries and gently fold through. Leave to cool. (It will keep in the fridge for a week.)
  3. Take your pre-frozen cauliflower florets and add them to a high speed blender with the coconut milk and MACACHA, blend until you have a super smooth, creamy purée.
  4. Spoon the cream¬†into bowls and top with your compote and freshly grated lemon zest.¬†To make it into a more substantial breakfast or snack you can add a sprinkle of oats, granola, coconut chip or raw cacao nibs¬†ūüėÄ