Cauliflower Rice Pudding Recipes
LOW CARB LUXURY'S CAULIFLOWER RICE PUDDING
A really yummy low carb version of rice pudding. If you grate the cauliflower fairly fine this tastes more like rice but either way it is decadently rich and delicious. I am posting it here because I've never seen another recipe like this one and every time I restart low carb eating I'm afraid that it will have disappeared. From the site "Low Carb Luxury" which I highly recommend for interesting recipes. Makes 4 high calorie but tiny servings.
Provided by Marysdottir
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 336.8, Fat 34.1, SaturatedFat 20.8, Cholesterol 207.1, Sodium 114.3, Carbohydrate 3.7, Fiber 0.4, Sugar 0.7, Protein 4.8
CAULIFLOWER RICE PUDDING
This creamy, perfectly-sweetened cauliflower rice pudding is a delightful surprise. With just the right amount of cinnamon and vanilla, you wouldn't even know this carb-free treat is made with a vegetable!
Provided by Arlyn Osborne
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
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.
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