Pumpkin Pie Smoothie Bowl (Secret Ingredient: Cauliflower!), Vegan + Gluten-Free

It’s officially been fall for less than week, but my pumpkin spice mania is in full swing! I just can’t help it, I love the flavors and colors of this season so much.

The only problem is that the weather in NYC hasn’t gotten the memo, and with temperatures in the 80’s, I’d kind of rather have a cold smoothie than a hot PSL latte. The solution is today’s new recipe: Vegan & Gluten-Free Pumpkin Pie Smoothie Bowl (Secret Ingredient: Cauliflower!).

It tastes just like a pumpkin spice latte, but in the format of a smoothie bowl. Smoothie bowls are my very favorite breakfast because as much as I love regular old smoothies, I need there to be a little crunch for it to feel like a full meal.

So back to this smoothie bowl. Of course, it has pumpkin in it, as well as banana, but in an effort to add creaminess and reduce sugar, the true secret ingredient is cauliflower. You can’t taste it at all, but it adds as much frozen creaminess as a banana, without the banana-y taste and over-the-top sweetness. I did add a touch of maple syrup to amp up the sweetness level, plus it adds a richer flavor that’s perfect for the fall season.

With tons of toppings, it ends up being a hearty and satisfying breakfast. I topped mine with Anita’s coconut yogurt, which super extra thick and creamy and almost whipped cream-ish. If Anita’s isn’t available near you, coconut whipped cream would be an amazing option, or just go with your favorite soy or almond yogurt and I’m sure it will still be super delicious. I added walnuts and cacao nibs on top for crunch but granola would also be a great choice. Basically this is a great smoothie to get creative with, so make sure to report back to me about what amazing topping combinations you come up!