Cauliflower Rice Pudding

"This creamy, perfectly-sweetened cauliflower rice pudding is a delightful surprise. With just the right amount of cinnamon and vanilla, you wouldn’t even know this carb-free treat is made with a vegetable!"
 
Download
photo by alenafoodphoto photo by alenafoodphoto
photo by alenafoodphoto
photo by alenafoodphoto photo by alenafoodphoto
photo by alenafoodphoto photo by alenafoodphoto
photo by Arlyn Osborne photo by Arlyn Osborne
Ready In:
40mins
Ingredients:
9
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

  1. Could I use unsweetened almond milk (30 calories) instead of coconut cream and Splenda instead of sugar?
     
  2. How many calories a serving
     
Advertisement

Reviews

  1. This was really nice. It gets solid in the fridge, but reheats to the oatmeal state in the microwave. I have been enjoying it for breakfast for several days. It's a nice, warm breakfast. I really dislike rice pudding, and can't have oatmeal, so this works well for me. I did tweak the recipe. I used 1 large can of cream of coconut, and a whole egg since the large can was a bit more cream of coconut than the two small cans, dried cranberries, and a smidge more sugar when I tasted it before adding the egg as it was still a bit too cauliflower.y I also used cauliflower crumbles from the produce section, instead of the frozen riced cauliflower, and did not process them further in the food processor. They are almost the size of the cauliflower rice and I figured that it wouldn't matter. It doesn't. I also didn't do the ice bath. I never have ice, and things will cool rapidly if you pour it out onto a rimmed baking sheet. This won't fool you into thinking that it's rice pudding in taste or texture, and that might be why I like it, but it is a good dish in its' own right. I think I could leave out the sugar and dried fruit and make a savory version of it, and I might try that.
     
  2. I like cauliflower but was a bit skeptical that it would make a yummy “rice” pudding. But decided to make it and am happy I did! I used what I had on hand so had to tweak the recipe a bit. Used a full can of chilled Goya Coconut Milk (didn’t have coconut cream), 8 oz of fresh riced cauliflower, less sugar than called for, a handful of raisins ( I like them), and for everything else followed the directions. After the ice bath I chilled the pudding overnight. This morning I tasted it and is so good! Probably not quite as thick as it would have been using coconut cream but still thick enough. The raisins add sweetness so will use even less sugar next time. Seems like a fairly healthy way to satisfy a sweet craving!!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes