INGREDIENTS

3 cups riced cauliflower

1 cup full-fat coconut milk

1 cup unsweetened almond milk

3 tablespoons unsweetened shredded coconut

1/2 teaspoon cinnamon

2 tablespoons honey or maple syrup

1 scoop vanilla protein powder (optional)

1/4 teaspoon sea salt

1 teaspoon vanilla

1-2 large bananas, sliced

3 tablespoons coconut oil

1 tablespoon maple syrup

3 tablespoons Justin's Almond Butter

COOKING INSTRUCTIONS

1. In a medium saucepan, combine cauliflower, coconut milk, almond milk, coconut, cinnamon, honey, protein powder, and salt over medium heat. Stir stir well, and bring to a low boil.

2. Turn heat down to medium low. Let simmer for 5 minutes, stirring occasionally.

3. Once cauliflower is cooked through, remove from heat.

4. In a small skillet, heat coconut oil and maple syrup over medium-high heat.

5. Add banana slices and saute 2-3 minutes per side, or until caramelized.

6. Divide cauliflower among 3 bowls, and top with caramelized bananas and 1 tablespoon of almond butter.

Serves: 3