My family were convinced that I was certifiable, when they saw me making this “rice” pudding! Headchef and our youngest literally burst into fits of laughter when it became evident that I was using riced fresh cauliflower to make this pudding – BUT I had the last laugh, as there is not a hint of the taste of cauliflower in this amazingly easy recipe! If you enjoy rice pudding and are feeling grain deprived, then you will certainly want to give this a try.
The mixture of coconut milk, dessicated coconut and coconut oil, combined with cauliflower creates a pudding that is rich, creamy and surprisingly, indulgent. While I used the soaking water from making date paste for the sweetener, those using date paste, honey or maple syrup also stevia, to sweeten, will benefit from the rich sweet taste, without refined sugars.
I rounded off the “rice” pudding with a berry sauce made from fresh (or frozen berries), date paste, fresh lime and lemon juice and a dash of vanilla extract to remove the berry tartness, all blended in a food processor. The sauce may be strained if preferred. This cauli-rice pudding recipe makes an ample 2 servings, and the ingredients may be adjusted per your requirements.
3/4 cup coconut milk, preservatives and sugar free
2 tblsp dessicated, unsweetened coconut
a splash of vanilla extract
a pinch of Himalayan or Sea salt
1/4 tsp cinnamon powder
1/8 tsp nutmeg powder or freshly grated nutmeg
1 cup fresh, raw cauliflower, riced (grated as for cauliflower rice)
2 tblsp coconut oil, melted
Date paste or honey to taste (I used the water that the dates were soaked in to make date paste, as in the picture above)
- In a small non-stick pot over low heat, add the coconut milk, dessicated coconut, vanilla extract, salt, cinnamon and nutmeg and bring to boil, stirring, then lower the heat further to a very low simmer. Cover and cook for 6-8 minutes on very low heat.
- Add the raw cauliflower “rice”and coconut oil to the pot. Stir gently, bring to a boil again, cover and cook on very low heat for 5-6 more minutes. Cook until the dessicated coconut is easy to chew, without overcooking the cauliflower, and the texture is akin to a trusty rice pudding.
- Sweeten to taste with date paste or honey or any refined-sugar-free sweetner, including blended ripe banana, pour into small serving bowls and serve warm or cold, garnished with cinnamon or a berrylicious sauce