I have been on this healthy kick lately, but I really don’t want to give up eating dessert. One of my favorite things to snack on are these cups of pudding. They aren’t fattening, but they are filled with preservatives.I figured that I would try to make it myself with cauliflower rather than regular rice. While rice is not so bad, I would rather eat my grains in the form of bread. MMM bread! One of my favorite treats…but I digress.
Cauliflower is a pretty amazing food and is said to have tons of health benefits. I am not a medical doctor, but based on what I have been reading: Cauliflower fights cancer, boosts heart health, works as an anti-inflammatory, boosts brain health, and has digestive benefits.
It also has much-needed nutrients with the 77 percent of the recommended daily value of vitamin C. It’s also a good source of vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, fiber, vitamin B6, folate, pantothenic acid, potassium, and manganese.
Cauliflower is also rich in antioxidants and phytonutrients. It’s filled with goodies like vitamin C, beta-carotene, kaempferol, quercetin, rutin, and cinnamic acid. Antioxidants help provide your cells with extra defense against free radicals. Antioxidants in the body help resist aging caused by your everyday exposure to pollutants and stress.
This is the perfect dessert for someone who is trying to lose weight or maintain their current weight. This rice pudding is fat-free, vegetarian, paleo, gluten free, sugar-free and it still tastes great!
I used a bag of frozen cauliflower rice from Trader Joe’s, but you could definitely make your own and get even more nutriets from fresh organic cauliflower. For the non-dairy milk to help make the pudding creamy, I used 1 cup almond milk from silk with vanilla flavor. You could use unflavored almond milk or even your favorite coconut milk instead. The process of making pudding is pretty simple and the egg whites are the key ingredient to thicken it up. For flavor, I used cinnamon throughout the process and then added some cinnamon on top at the end. To add the sweetness of pudding, I used 2 packets of Stevia and then added a second set of two at the end because I wanted the rice pudding to be sweeter.
How to make our Cauliflower Dessert Rice Pudding with Cinnamon (42 sec):
Cauliflower Dessert Rice Pudding with Cinnamon
Extremely healthy Cauliflower dessert rice pudding with riced cauliflower Paleo diet, vegetarian, sugar-free, low calorie and gluten free
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 3 cups
- Category: Dessert
- Method: Stovetop
- Cuisine: Healthy
3 cups Riced Cauliflower
1 cup almond milk
3 tsp Cinnamon
4 packets stevia
¼ cup egg whites
Combine 1 1/2 cups cauliflower with almond milk into sauce pan that has a cover, turn to medium heat
Add cinnamon and stevia and bring to a simmer for about 4-5 minutes.
Add remaining 1 ½ cup cauliflower until you get desired consistency.
Turn the stove to low.
Stir constantly until thickened for about 4-5 minutes.
Cover and allow to cool over night!
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