I absolutely love this “rice” pudding. Not only does it taste amazing, but it’s grain-free, gluten-free, refined sugar-free, low-carb, and suitable for paleo and keto diets. Better still, it’s super easy to make and packed with micronutrients (vitamins, minerals, antioxidants) as well as fibre, healthy fats, and protein! Gotta love a simple dessert that's healthy enough to serve for brekkie!
If you’ve been following me for a while, you can probably guess the secret ingredient here. 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.
Cauliflower rice is incredibly versatile and really takes on the flavour of the spices you cook it with. Here, I pre-roasted the cauliflower to enhance its natural sweetness and provide some nuttiness. 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.
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.
Golden "Rice" Pudding Recipe
Ingredients for 4 servings:
2 bags (approximately 5 to 6 cups) Mann’s riced cauliflower
spray avocado oil or 1 to 2 Tbsp avocado oil
2 Tbsp gelatin powder (omit for vegan; pudding will be less thick)
1 cup full-fat coconut milk
1/2 cup unsweetened almond milk or milk of choice
1/4 cup Nuzest Clean Lean vanilla protein powder
2 Tbsp white chia seeds
1 Tbsp grated fresh ginger (or 1/8 to 1/4 tsp ground ginger)
1/2 to 1 tsp ground turmeric, adjusted to taste
1/2 tsp ground cinnamon
1/8 tsp ground cardamom
pinch each of nutmeg, sea salt, and black pepper
1 tsp pure vanilla extract
1/4 cup raisins or diced dates (optional, omit for keto)
Lakanto monkfruit sweetener (here), pure stevia, or sweetener of choice, adjusted to taste
optional toppings: figs or other fresh or dried fruit, granola, nuts/nut butter, seeds, toasted coconut, yogurt, bee pollen
Preheat the oven to 450F. Spread the cauliflower rice on a lined cookie sheet and spray or drizzle with avocado oil. Roast until golden, approximately 15 to 20 minutes.
Put roasted cauliflower in a large pot over medium-high heat. Sprinkle with the gelatin powder and stir well to combine.
Add the coconut milk, almond or nut-free milk, protein powder, chia seeds, ginger, turmeric, cinnamon, cardamom, nutmeg, salt, and pepper, and stir constantly until it comes to a boil.
Reduce heat to medium and continue to simmer, stirring occasionally, until most of the liquid has been absorbed, approximately 15 minutes. 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.
Remove from heat and stir in vanilla, raisins, and sweetener to taste.
Golden “Rice” Pudding can be served warm or chilled, with your choice of toppings. Note that the rice will become thicker as it cools. Leftovers can be stored in an airtight container in the fridge for up to 5 days and reheated before serving.