Dairy Free, Gluten Free, Paleo, and oh-so-good!. This Grain-Free Overnight "Oats" Parfait is made with an unexpected ingredient ... riced cauliflower. And layered with coconut yogurt, cacao nibs, and toasted shredded coconut for a stunning presentation.
In a small food processor, process the banana (reserve a few slices for garnish, if you like), coconut milk or yogurt, and cinnamon until smooth. Add the steamed riced cauliflower and ½ cup shredded coconut, and pulse a few times to combine.
The mixture should have the consistency of cooked oatmeal. If it is too thick, add more coconut milk or coconut yogurt, a tablespoon at a time. If it is too thin, add more shredded coconut or steamed riced cauliflower, a tablespoon at a time.
Prepare the parfaits by layering the cauliflower 'oats,' coconut yogurt, cacao nibs, and the remaining 2 tablespoons of shredded coconut in two 8-12 oz jars or glasses (or 4 oz containers for snacks). Top with cacao nibs, toasted shredded coconut, banana slices, or other toppings if desired. Refrigerate for at least 2 hours or overnight.
Serve chilled or bring to room temperature.
You can buy riced cauliflower in the produce section or the frozen aisle of most large grocery stores or specialty food stores. Steam the riced cauliflower in the microwave for 3-4 minutes, or in a double boiler for 3-4 minutes. You can make your own riced cauliflower by grating cauliflower on a grater.
If you prefer a thicker consistency, use ½ cup coconut yogurt instead of ½ cup coconut milk to puree with the banana. You might not need as much shredded coconut in this case.
You can let the cauliflower 'oats' mixture sit overnight and assemble the parfaits in the morning, if you prefer.