Cauliflower Rice Pudding - cooking recipe

Ingredients

12 ounces frozen cauliflower rice, thawed
2 (5 1/2 ounce) cans coconut cream
1/4 cup sugar
2 teaspoons vanilla extract
1 teaspoon cinnamon
1 egg yolk
coconut or almond milk, for garnish
blueberries, for garnish
toasted sliced almonds, for garnish

Preparation

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.