01.02.2018 Cook

Kore Kitchen’s Cauliflower Rice Pudding

Meryl Pritchard
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Are you looking for something nourishing to start your day during the cooler months? We got you… look no further than these cauliflower oats.

We’ve fully jumped on the “cauli” train since cauliflower smoothies went viral earlier this year (when it was actually hot), but these chilly SoCal temps have us craving warm, digestible foods — that will get your Vitamin C in without the added bloat! 

This recipe from Kore Kitchen’s founder, Meryl Pritchard, can act as both an oatmeal alternative to satisfy your sweet tooth in the AM or as a nutritious desert in the PM. Sprinkle some grain-free granola on top and voila! — you’ve got the perfect treat!

CAULIFLOWER RICE PUDDING INGREDIENTS

2 cups Cauliflower Rice

1½ cups Coconut Milk

3 tablespoons Maple Syrup

½ teaspoon Turmeric

½ teaspoon Cinnamon

½ teaspoon Cardamom

1 teaspoon Vanilla Extract

Granola, for topping (optional)

CAULIFLOWER RICE PUDDING ASSEMBLY

1 | Rice the cauliflower in a blender or food processor.

2 | In a medium pot add all of the ingredients, except granola.

3 | Cook until rice is soft (about 10-12 minutes), stirring occasionally to mix everything together.

4 | Adjust flavors accordingly before serving.

5 | Add to bowl, top with granola and enjoy!

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