Cauliflower Rice Pudding

Recipe by Arlyn Osborne
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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