Adapted from the Well + Good cookbook.
Tailor this recipe to your liking. For instance: the original recipe calls for half a banana, but I use a whole; the original recipe calls for 2 tablespoons almond butter, but I use 1; the original recipe calls for melted almond butter on top, but I omit.
And before you poo-poo the cauliflower, know that you don’t taste it. It disappears the way spinach does in smoothies. For ease of preparation, I purée half a head of cauliflower in the food processor, and I store it in a quart container in the fridge.
Also: I’ve been pouring leftover coffee into a Mason jar and stashing that in the fridge, so I always have cold coffee on hand to make this.
Also: I slice up a banana and stick it in the freezer first thing every morning so it’s nice and cold when I’m ready to make my smoothie.
- 1 banana, sliced and frozen
- 3/4 cup leftover coffee
- 1/4 cup almond milk or other nondairy milk
- 1 tablespoon almond butter
- a handful of ice cubes
- 2 Medjool dates, pitted
- 1/4 cup cauliflower, see notes above
- pinch sea salt, such as Maldon
- cacao nibs for sprinkling, optional
Place all ingredients in a blender, and purée until smooth. Pour into a glass, and top with cacao nibs if you wish.
- Category: Breakfast
- Method: Blender
- Cuisine: American
Keywords: smoothie, coffee, vegan, dairy free, gluten free,