Cauliflower Rice Pudding

Ingredients

• Cauliflower

  Raw

  1 cup chopped, or 107g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 cup or 226g

• Vanilla extract

  1 tbsp or 13g

• Brown sugar

  ⅓ cup unpacked or 48g

• Cinnamon

  Spices, ground

  1 ½ tsp or 4g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Raisins

  Seedless

  ½ cup (not packed) or 73g

• Coconut meat

  Nuts, dried (desiccated), sweetened, flaked, packaged

  ½ cup or 43g

Directions

1. Break cauliflower into small pieces and pulse in a food processor until fine. In a large saucepan, combine cauliflower, coconut milk, vanilla, brown sugar, cinnamon, and eggs. Stir to combine.
2. Bring cauliflower mixture to a simmer over medium heat. Stir until thickened, 8-10 minutes. Fold in raisins and shredded coconut. Simmer for 2-3 minutes. Remove from heat.
3. Serve with fresh fruit and a sprinkle of cinnamon.