Bear with me on this. Rice pudding. Only not.
I’ve used cauliflower as a substitute for rice in a yummy stirfry dish, so I figured, why not? Obviously, it has a slightly different taste than traditional rice pudding, but it’s still a pretty good reminder of the traditional, calorie laden comfort food.
So, here goes.
2 Cups raw cauliflower pulsed in a food processor until it is “rice-like”
1/4 Cup raisins (optional: extra for sprinkling on the top)
2 Egg whites
1/2 Cup coconut milk (optional: drizzle some extra on the top of individual servings right before serving)
1 Tbs. ground cinnamon
1 1/2 tsp. vanilla extract
1 Tbs. coconut sugar crystals
Lightly spray a non-stick loaf pan with cooking spray. Mix all ingredients directly in the pan and stir. Bake in preheated oven at 350 F for about 30-35 minutes until firm and top is golden. Let sit 5-10 minutes to set up before serving.
Calories 119/Carbs 17/Fat 5/Protein 5