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This recipe is a delightful twist on classic rice pudding, using cauliflower as a surprisingly delicious base. It’s creamy, comforting, and unbelievably healthy! I stumbled on this recipe while trying to find something comforting for my grandma, who had recently been diagnosed with diabetes and had to be more conscious of her sugar intake. This was a winner!
The secret to this pudding's success lies in the perfectly cooked and blended cauliflower, creating a texture that mimics rice pudding without the carbs. It's naturally sweet, thanks to the cauliflower itself and the addition of a touch of maple syrup or sugar. The warming spices, such as cinnamon, nutmeg, and cardamom add a touch of cozy deliciousness.
Required Equipments
- Large saucepan
- Whisk
- Baking dish
- Blender (optional)
Cauliflower Rice Pudding: Frequently Asked Questions
Cauliflower Rice Pudding
This recipe offers a healthier and surprisingly delicious alternative to traditional rice pudding, using cauliflower as the star ingredient. Creamy, comforting, and naturally sweet.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 350°F (175°C). This is crucial for even baking!
- If using fresh cauliflower, wash and cut it into florets. Steam or microwave until very tender. You want it to be easily mashed or blended into a creamy consistency. Overcooked is better than undercooked here! Don't worry about getting it perfectly even.
- Once cooked, let the cauliflower cool slightly. Then, transfer it to a blender (or use a potato masher if you're feeling old-school). Blend or mash it until completely smooth. If you're using a blender, add a little milk to help it blend easier. It should resemble a thick, creamy purée. I once tried using a food processor and it just didn't work as well...
- In a large saucepan, combine the cauliflower purée, milk (or cream if you're feeling fancy!), sugar, vanilla extract, and spices. Mix with a whisk until everything is well combined and smooth. Make sure there are no lumps!
- Pour the mixture into a well-greased baking dish. I use a 9x13 inch dish, but you can use any size—just adjust the baking time accordingly. If you don't grease it, you'll be sorry.
- Bake for 45-50 minutes, or until the pudding is set and lightly golden brown on top. The best way to check is to insert a knife or toothpick into the center. It should come out clean. If it still seems a little runny, bake for another 5-10 minutes.
- Remove from the oven and let the pudding cool completely before serving. You can serve it warm or cold; it's delicious either way! Top with extra cinnamon if you're feeling indulgent, or some chopped nuts for added texture. I like to serve it warm with a dollop of cool whipped cream on top...mmmm!
- Enjoy your amazingly delicious and surprisingly healthy cauliflower rice pudding! Let me know how it turns out. Seriously, I'm curious...
📝 Notes
- Adjust the sweetness according to your preference.
- For a richer flavor, use coconut milk or cream instead of regular milk.
- If you don't have cardamom, you can omit it or substitute with a pinch of ginger
🍎 Nutrition
Calories: 250kcal
Protein: 10g
Fat: 5g
Carbohydrates: 30g
Fiber: 5g
Calcium: 100mg
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