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

To rice cauliflower: Place cauliflower pieces in a food processor and pulse about 20 times, until the cauliflower is finely minced – about the size of regular rice grains. You can finely chop the cauliflower with a knife.
Be warned: To get the right consistency, this make take up to 10 minutes or longer. Optional sweetener: If you’re not paleo or sugar-free and you want to try this recipe, feel free to use sugar instead of the stevia. I would start with a tablespoon and go from there.


-2 cups riced cauliflower (about 1/2 medium head)

-1/2 cup coconut cream

-1/2 cup unsweetened almond milk

-1 egg

-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.

source: EatThis