This is a “local foods” & keto-friendly version of my mango sticky rice recipe. Not only does it taste amazing, but it’s grain-free, refined sugar-free & low-carb (well, minus the peaches on top — suggest topping with nuts, seeds and/or berries instead!). Better still, it’s super easy to make and packed with fiber, healthy fats & protein. Gotta love a simple dessert that's healthy enough to serve for brekkie!
If you have seen my mango sticky rice post, you’ll know the secret ingredient here: cauliflower. Yup — this tasty treat is made with cauliflower rice! But don’t let the veggies scare you off. Some of my taste testers thought it was made with actual rice. So give this recipe a go and let me know what you think!
Cauliflower is a super nutrient-dense cruciferous vegetable. It is low in calories and carbohydrates but rich in vitamins & minerals, fibre, and disease-fighting glucosinolates, phenols and other powerful phytochemical. Because of its low-calorie, high fibre status, cauliflower is great for constipation and healthy weight control. It also contains compounds that help to balance hormones and support liver function.
Cruciferous vegetables — a family that also includes broccoli, kale and brussels sprouts — have been getting a lot of attention of late. Studies suggest that these nutritional powerhouses may have a role in preventing chronic illnesses such as cardiovascular disease, diabetes, Alzheimer's, and even certain cancers.
Keto-Paleo Sticky "Rice" Pudding Recipe
Ingredients for 4 servings:
2 to 3 Tbsp coconut oil
1 large head cauliflower grated, or 5 cups pre-riced cauliflower
2 Tbsp Organika Health bovine gelatin powder
1 cup organic full-fat coconut milk
1 tsp ground cinnamon
1/4 tsp ground cardamom and/or 1 Tbsp fresh grated ginger (optional, adjust to taste)
stevia or sweetener of choice to taste
optional toppings: fresh fruit, cinnamon, coconut cream (plain or sweetened with a touch of stevia or honey), raw cacao nibs, nuts/seeds, etc.
Put coconut oil in large pot and heat on medium-high.
Add the cauliflower rice and sauté for a couple minutes, stirring continuously with a wooden spoon.
Sprinkle in the gelatin powder and stir well to combine.
Add the coconut milk, cinnamon, cardamom and/or ginger, and stir constantly until it comes to a boil. Reduce heat to medium and continue to simmer until most of the liquid is absorbed, approximately 20 to 25 minutes. Sweeten to taste. Tip: It's finished cooking when you can see the bottom of the pot when you make a hole in the rice with your spoon.
Refrigerate before serving. Note that the rice will become thicker and stickier as it cools.
The sticky "rice" can be stored in an air-tight container in the fridge for up to 5 days. Serve cold or warm (my family prefers this reheated) with toppings as desired.