OK, don’t let the main ingredient in this super tasty non-traditional “rice” pudding scare you off. It is so good that I’m already planning my next batch. It can be enjoyed warm or cold, for brekkie, snack time or dessert, and is packed with antioxidants, fibre, healthy fats and protein.
If you follow me on Instagram or are familiar with my recipes, you’ve probably guessed it (LOL - my kids knew as soon as I said it was a ‘grain-free version’ of rice pudding!)... This is CAULIFLOWER rice pudding!
Cauliflower rice is incredibly versatile and really takes on the flavour of the spices you cook it with. Here, I pre-roasted it to enhance its natural sweetness and provide some nuttiness (see instructions below). In addition to adding chia seeds for fibre, antioxidants, and healthy fats, I gave the pudding a probiotic & protein boost with Crushed Tonic marine collagen and an egg. Both the egg and collagen can be omitted for a vegan version.
Ingredients for 2 meal-sized or 4 smaller servings:
1.5 cups pre-roasted cauliflower rice (see note below)
1 cup unsweetened almond milk or full-fat coconut milk (for a creamier, nut-free pudding)
1 egg (optional)
1/2 tsp ground cinnamon
1/4 tsp ground cardamom or fresh grated nutmeg
pinch of sea salt
2 Tbsp white chia seeds
1 to 2 packets/scoops collagen peptides (optional)
1/2 tsp pure vanilla extract
1/4 cup raisins or diced dates (optional)
stevia or raw honey (nonvegan) to sweeten as desired (optional)
optional toppings: fresh or dried fruit, nuts/nut butter, seeds, toasted coconut, yogurt, bee pollen
Put the roasted cauliflower rice in a medium pot over medium heat.
Whisk together the milk and egg and add to the cauliflower, stirring constantly until combined.
Add the cinnamon, cardamom or nutmeg, and salt. Mix well.
Once it comes to a boil, reduce heat, add chia seeds and collagen peptides, and stir.
Simmer for 2 to 3 minutes until desired consistency is reached and the egg is fully cooked.
Remove from heat and stir-in vanilla extract, raisins or dates, and sweetener as desired.
This can be eaten immediately with your favourite toppings. However, I prefer to chill the pudding and serve it cold, sometimes with a warm berry compote for the warm-cold combo. Here I topped one bowl with diced apples and melted cashew butter and the other with coconut yogurt and bee pollen.
Directions for Roasted Cauliflower Rice:
Preheat oven to 450F. Drizzle cauliflower rice with avocado oil. Spread out on a lined cookie sheet and roast until golden, approximately 15 to 20 minutes.