Cauliflower Rice Pudding That’ll Fool Even Your Grandma

Wait, cauliflower what now? Yep, you heard me. Cauliflower rice pudding. Don’t roll your eyes just yet—I swear this one slaps. Think creamy, cozy, cinnamon-scented goodness that just happens to sneak in a veggie. It’s like your favorite comfort food went on a wellness retreat and came back glowing.

Why You NEED This Cauliflower Rice Pudding In Your Life

First off, it’s shockingly delicious. Like, “wait, this is cauliflower?” levels of delicious.

Second, it’s low-carb, gluten-free, and secretly healthy. You can serve this to your health nut friends and your dessert-loving uncle and no one will be mad about it.

And last but not least: it’s stupid easy to make. One pot, no fancy techniques, and zero stress. If you can stir, you can make this pudding.

Ingredients You’ll Need

• 2 cups cauliflower rice (fresh or frozen works—no shame either way)
• 2 cups unsweetened almond milk (or your fave milk)
• 1/4 cup maple syrup (or honey, monk fruit, whatever your vibe is)
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• Pinch of salt
• 1 egg (for that creamy custard magic)
• Optional toppings: raisins, chopped nuts, shredded coconut, extra cinnamon, or a dramatic drizzle of honey

Tools & Kitchen Gadgets Used

Here’s what you’ll want to have on deck (aka your excuse to go wild on Amazon):

• Medium saucepan
• Whisk
• Measuring cups & spoons
• Mixing bowl
• Wooden spoon or spatula
• Serving bowls (because aesthetics matter, okay?)

Step-by-Step Instructions (a.k.a. Let’s Get Cooking)

Step 1: Dump your cauliflower rice and almond milk into the saucepan. Bring it to a gentle simmer. Not a boil. This isn’t a pasta party.

Step 2: Stir in the maple syrup, vanilla, cinnamon, and pinch of salt. Let it all mingle for about 10 minutes, stirring occasionally. We’re building flavor, baby.

Step 3: In a small bowl, whisk the egg like it owes you money.

Step 4: Slowly (like slooooowly) pour some of the hot cauliflower mix into the egg while whisking. This tempers the egg and keeps it from scrambling into sadness.

Step 5: Now pour the egg mix back into the pot and stir continuously over low heat for about 5 minutes. The pudding will thicken like magic.

Step 6: Taste. Adjust sweetness, add more cinnamon, throw in raisins if you feel cute.

Step 7: Serve warm or chilled. Top with all your favs and pretend you’re on a cooking show.

Calories & Nutritional Info (Per Serving, Approx.)

• Calories: ~130
• Protein: 5g
• Carbs: 12g
• Fat: 7g
• Sugar: 7g
• Fiber: 3g

Common Mistakes to Avoid (Don’t Be That Person)

• Skipping the egg tempering step – unless scrambled eggs in pudding is your thing (???).
• Boiling instead of simmering – you’ll end up with burnt cauliflower soup. Not cute.
• Not tasting as you go – this is YOUR pudding. Don’t let anyone tell you how sweet is too sweet.

Variations & Customizations (Go Wild)

• Keto-friendly? Use a sugar-free sweetener like monk fruit or erythritol.
• Choco-holic version: Add a tablespoon of cocoa powder and some dark chocolate chips. Boom.
• Tropical twist: Stir in shredded coconut and top with pineapple chunks. Now we’re on vacation.

FAQ Section

1. Can I use frozen cauliflower rice? Yes! Just thaw and drain it well so you don’t end up with watery pudding.

2. Can I make this vegan? Absolutely. Swap the egg for a flax egg or just skip it and simmer longer for a thicker texture.

3. What does cauliflower rice pudding taste like? Like creamy, cinnamon-y rice pudding with zero cauliflower vibe. Trust the process.

4. Is this good for meal prep? Yup. Store it in the fridge for up to 4 days. It reheats like a dream.

5. Can I use cow’s milk? Sure can. Full-fat, skim, oat, almond—this pudding doesn’t discriminate.

6. How do I make it sweeter without sugar? Try stevia, monk fruit, or your fave zero-cal sweetener.

7. Can kids eat this? Definitely. They won’t even realize they’re eating cauliflower (sneaky wins FTW).

Final Thoughts

If you’ve made it this far, I’m impressed—and slightly concerned that you’re not already making this. Cauliflower rice pudding is weird in theory but magical in execution. Go ahead and shock your taste buds (and maybe your mom). Don’t forget to tag me when you post your masterpiece on IG. I’ll be over here hoarding my leftovers.