Cauliflower Rice Pudding Food

CAULIFLOWER RICE PUDDING

Steps:

• Add the cauliflower to a food processor and pulse until finely chopped. Transfer to a saucepan and add coconut cream, sugar, vanilla extract and cinnamon.
• Bring to a simmer over medium heat and let simmer about 5-7 minutes, stirring frequently.
• Add egg yolk to a small bowl and beat with a fork. Add a couple ladles of the hot cauliflower mixture into the bowl with the egg yolk and beat to combine. Then add that mixture to the saucepan and stir to combine.
• Simmer 5-10 minutes, or until thickened.
• Transfer mixture to an ice bath and let chill until cooled to room temperature, stirring occasionally.
• Transfer to a container and chill in the refrigerator for at least 3 hours before serving.
• To serve, garnish with a spoonful of coconut or almond milk, toasted almonds and blueberries.

LOW CARB LUXURY'S CAULIFLOWER RICE PUDDING

Steps:

• Mix 1/4 cup of cream with sweeteners, extracts, spices, and cauliflower. Heat in microwave for 1 1/2 minutes. Let stand for 15 minutes.
• Beat egg yolks with 1/4 cup of cream; set aside.
• Pour remainder of cream in sauce pan, add cream cheese and cook on medium heat, stirring constantly, until thickened.
• Add cauliflower mixture and egg mixture to pan and stir to rethicken.
• Pour into 4 small ramekins or pudding dishes and refrigerate 1-3 hours.
• Serve and enjoy!