Cauliflower Rice Pudding
Ingredients
Instructions
- Add the cauliflower to a food processor and pulse until finely chopped. Transfer to a saucepan and add coconut cream, sugar, vanilla extract and cinnamon.
- Bring to a simmer over medium heat and let simmer about 5-7 minutes, stirring frequently.
- Add egg yolk to a small bowl and beat with a fork. Add a couple ladles of the hot cauliflower mixture into the bowl with the egg yolk and beat to combine. Then add that mixture to the saucepan and stir to combine.
- Simmer 5-10 minutes, or until thickened.
- Transfer mixture to an ice bath and let chill until cooled to room temperature, stirring occasionally.
- Transfer to a container and chill in the refrigerator for at least 3 hours before serving.
- To serve, garnish with a spoonful of coconut or almond milk, toasted almonds and blueberries.
Nutrition & Diet Analysis (per serving)
700
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).