CAULIFLOWER PUDDING IS NOW A THING
The proof is in the pudding; and in this case, it’s a cauliflower“rice” pudding.
Cauliflower is to the veggie world what Johnny Depp is to Hollywood: versatile and successful—no matter its role. Whether used to make low-carb pizza crust or a fluffy bed of mashed “potatoes,” cauliflower knows how to work the oven.
And now, to our delight, there’s a sweet new use for the fiber- and protein-packed plant that’s taking over the internet: cauliflower “rice” pudding! The trendy treat is perfect for dessert-loving health nuts; not only does it look and taste amazing, it’s good for you, too.
I highly advise you to make this dessert today. Don’t wait. And whatever you do, don’t feel guilty about eating it!
Paleo Cauliflower Rice Pudding
YIELD: 4 servings
PREP TIME: 8 min
COOK TIME: 7 min
TOTAL TIME: 15 min
-2 cups riced cauliflower (about 1/2 medium head)
-1/2 cup coconut cream
-1/2 cup unsweetened almond milk
-1 teaspoon cinnamon
-2 packets stevia
-Toppings: Fresh berries, nuts, cinnamon, melted butter, chocolate, chips, etc.
Place riced cauliflower, coconut cream, and almond milk in a large microwaveable bowl. Microwave on high for 2 minutes.
Transfer cauliflower mixture to a medium-sized saucepan. Beat in egg. Add cinnamon and stevia. Turn on heat to medium-high and cook, stirring often, for about 5 minutes, until it begins to thicken. Remove from heat and allow to cool.
Serve warm or cold with desired toppings. Store extras in the fridge for up to 3 days.