One year ago, heck even a few months ago- had ANYONE suggested to me eating rice pudding made out of Cauliflower I would have been appalled. Cauliflower can be so.. cauliflowery. It was one of my least favorite veggies. Unless it was roasted with lots of oil and spices. Then I was for it.
Currently I am following an extremely strict diet. I know anyone looking in from the outside would think I have lost it. But let me tell you- I am feeling way better than I have in years. I have more energy than I know what to do with and the food I eat- well it digests. That’s something I thought might not happen for the rest of my life. You can call this diet Paleo, The GAPS Diet, The Specific Carbohydrate diet. Call it what you want- I like to call it “No more food that makes me sick” diet. I’ll follow this until my gut heals.
On the long pathetic list of avoidance foods is sugar. That one specifically sends an autoimmune attack into high gear. When that happens my joints ache, my energy crashes, my eyes swell and on. Not worth a taste of sugar is you ask me!
But go without Dessert?? Forget that.
About a week ago I was introduced to the concept of Cauliflower “Rice”. 8 big frozen bags of cauliflower quickly disapeared within 4 days. You could say its become a favorite. To make cauliflower “rice” you simply grate it using a cheese grater OR you throw it into a food processor. You then throw it into a large skillet with a little bit of oil and saute it for 10-15 minutes over medium-high heat until it starts to get golden on the edges. What you end up with is a buttery delicious – perfectly textured rice replacement. This “rice” acts as the foundation for this EASY recipe.
*For the Coconut Flakes. You want to use an unsweetened variety. I purchase mine from a local indian store (thoughalso carries it.) If you enjoy the texture that the coconut flakes add you can add them to the recipe as is. IF you on the other hand want a smooth pudding- throw the flakes into a coffee grinder (or something similar). Be careful not to over process the flakes as they will turn into what looks and almost taste like a Nut butter. I was shocked when that happened to me. (A happy accident which will surely lead to future recipes). The coconut flakes act as the thickening agent in this recipe.
1 bag thawed Cauliflower (16oz/1 lb) “Riced”
1 1/2 Cans of Coconut Milk (Heavy or Light)
1 Cup of Unsweetened Coconut Flakes (* Powdered see note above)
1 TBS Vanilla Extract
1/2-3/4 Tsp. Sea Salt (to taste)
1 Tsp Liquid Stevia (more or less to taste. Any other sugar also may be used)
Cinnamon and Nutmeg (optional and to taste)
- “Rice” the cauliflower and place into a large skillet with about 1 tsp (or so) oil. Cook over medium high heat 10-15 minutes until edges just barely turn golden.
- In a separate saucepan Combine the Coconut Milk, Powdered Coconut flakes, Vanilla ,Sea Salt and Stevia (or other sugar.) Bring to a boil and allow it to thicken slightly.
- Stir in the cooked “Rice” – taste test and add additional salt/sugar as needed. Stirring in Cinnamon and Nutmeg is fantastic too. Remove from heat. You can add more coconut milk if the pudding is too thick- or more coconut flakes if you would like it thicker.