Grain Free Congee

Grain Free Congee

1 cup riced cauliflower

1 cup chicken bone broth

½ inch ginger, peeled, sliced

To taste tamari or coconut aminos

3 boiled eggs

3 scallions, sliced, optional


Combine riced cauliflower, bone broth, sliced ginger, and a pinch of salt to a medium pot. Bring to a boil then immediately reduce to a simmer. Simmer for about 15-20 minutes or until the cauliflower is soft.

Meanwhile hard boil eggs: place eggs in a small pot filled with cold water. Bring to a boil for 5 minutes. Then turn off the heat and let eggs sit in warm water for 5 minutes. Drain, let cool and peel.

Add cauliflower congee to a bowl, top off with coconut aminos or tamari, boiled eggs, and scallions.


  • Best eaten right away! However, it can be held in the fridge for up to two days.