Mashed cauli gelatine breakfast bowl – Mikaela Duffy

Ingredients

• 1 head cauliflower
• 1 1/2 cups whole baby portobello mushrooms
• 4 cups fresh arugula/greens/rocket
• 6-8 slices of bacon
• 1/4 cup coconut milk (you’ll add this 1 Tbsp at a time, and may not use it all)
• 3 Tbsp coconut aminos/bone broth
• 1 Tbsp gelatine powder
• 1 Tbsp nutritional yeast
• 2 Tbsp cooking oil (I suggest reserving some grease from the bacon, but you can also use ghee, coconut oil, or avocado oil)
• 1 Tbsp olive oil
• sea salt to taste
• coarse sea salt (for finishing)