Dessert for 4

Cauliflower Rice Pudding

Name: Cauliflower Rice Pudding
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 12 oz frozen cauliflower rice; 2 cans (5 1/2 oz) coconut cream; 1/4 cup sugar; 2 tsp vanilla extract; 1 tsp cinnamon; 1 egg yolk; coconut or almond milk (optional); blueberries (optional); toasted sliced almonds (optional)

Frozen cauliflower cooks with coconut cream, sugar, vanilla, and cinnamon before an egg yolk thickens the warm pudding.

$0.96per serving $

40 minstart to table

4servings

American Vegetarian Dairy-free Gluten-free Budget Desserts

Ingredients

12 oz frozen cauliflower rice
2 cans (5 1/2 oz) coconut cream
1/4 cup sugar
2 tsp vanilla extract
1 tsp cinnamon
1 egg yolk
coconut or almond milk (optional)
blueberries (optional)
toasted sliced almonds (optional)

Steps

Cook the cauliflower rice with the coconut cream in a medium saucepan over medium heat for 15 minutes.
Mash the cauliflower with a spoon until the mixture is mostly smooth.
Stir in the sugar, vanilla, and cinnamon, then cook for 5 minutes.
Whisk the egg yolk with 2 tablespoons of the hot pudding, then stir it into the saucepan.
Cook over low heat until the pudding reaches 160 F and thickens, about 5 minutes, then cool for 10 minutes.