My quest to find delicious, no-one-will-know-the-difference paleo desserts continues. And today, I have a real treat for you:
CAULIFLOWER rice pudding that is completely guilt-free. It’s rich, creamy, and totally satisfies my dessert cravings.
Can I get a whoop whoop for the amazing versatility of cauliflower?!
When I discovered the original recipe on Cookies To Kale, it took me approximately 1 second to decide that I was going to make the recipe – and approximately 1 minute to grab my purse and keys and head out the door to the grocery store.
And once I made the dish, I fell in love. Then I made it again. And again. And again. Once a week for the past 4 weeks, to be exact.
It’s even giving my beloved paleo freezer chocolate a run for its money.
I made a few modifications to the recipe I followed. Namely, adding the fat back in.
As we know, healthy fats like coconut cream, coconut oil, butter, and egg yolks don’t make us fat. Sugar and processed carbs do. The healthy fats make our hair shiny and our skin supple. In addition to doing a million other good things for our bodies, healthy fats also satiate us. In this particular dessert, the coconut cream and whole egg make this something that not only tastes great – but also satisfies you in a healthy way.
I grew up eating low-fat everything. Since going paleo, it’s been interesting (and delicious) to eat more fats. I don’t shy away from avocado or homemade mayo. I snack on olives and nuts. I cook my eggs in butter. I eat lots of bacon and I even cook with the grease.
And my body is loving the change. I feel great and my back pain is getting better every day.
The cauliflower rice pudding is good on its own, but I think the toppings make the dish. Don’t be afraid to pile them on. Here are some ideas:
- Toasted nuts (pecans, walnuts, almonds, etc.)
- Melted butter
- Fresh berries
- Fresh apples or peaches
- Heavy cream (whipped or unwhipped)
- Chocolate chips
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 also use a vegetable grater.
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.