Cauliflower Rice Paleo (sugar-free) Pudding- yes please! 

photo by recipe

photo by recipe

Cauliflower has earned a secured spot in my fridge for its amazing ability to morph in growing amount of recipes in the low-carb, gluten free, grain free and above all- DELICIOUS categories. This recipe by is fast, easy and a new indulgence of mine. I tweaked it a bit by switching up the sweenters & adding protein powder... I think you will LOVE it.   xRx

To rice cauliflower: Place cauliflower pieces in a food processor and pulse about 20 times, until the cauliflower is finely minced - about the size of regular rice grains. Optional sweetener: I prefer to use Omica Organic Stevia to sweeten my pudding however Coconut sugar is another great low-glycemic option. 



  • 2 cups riced cauliflower (about 1/2 medium head)

  • 1/2 cup coconut cream (low fat is an option here as well) 

  • 1/2 cup unsweetened almond milk (homemade it the best!)

  • 1 egg

  • 1 teaspoon cinnamon

  • added sweetener to taste

  • Optional Toppings: Fresh berries, nuts, cinnamon, cocao nibs, hemp seeds- YUM- etc.


  1. Place riced cauliflower, coconut cream, and almond milk in a  medium-sized saucepan. Beat in egg. Add cinnamon and stevia. Turn on heat to medium-high and cook, stirring often, for about 5 minutes, until it begins to thicken. Remove from heat and allow to cool. For extra protein nutrition, I love mixing a 1/2 scoop of my Sun Warrior Vanilla Protein powder (the best tasting, CLEAN, vegan protein powder out there) to the pudding.  

  2. Serve warm or cold with desired toppings. Store extras in the fridge for up to 3 days.