Some of you may think this recipe is a bit weird but imma post it anyways and you can think I’m weird if ya want! But just give it a chance. Cauliflower rice pudding. It’s a thing, I swear.

I actually didn’t realize it was a think until I started making it, then went online to see if anyone else had done such a thing and yep, they have! I’m not the only weirdo! Yay!

How to Make Cauliflower Rice Pudding for a Low Carb Vegan Breakfast

Let’s start with how to actually make riced cauliflower. There are a few different ways you can make it. I use my food processor to make a big batch of riced cauliflower every Sunday, that way I’m always minutes away from quick and healthy weeknight dinners! It’s a great item for food prep because it keeps well and it can be used in so many ways.

How to Make Riced Cauliflower

  1. In a food processor. Simply toss chunks of cauliflower into a food processor and pulse until it’s forms a rice texture. This is my preferred method and it works like a charm, only taking a few seconds to create cauliflower rice.
  2. In a blender. Add chunks of cauliflower to a blender. Top the blender off with cold water. Pulse until it forms a rice texture. Drain and use. You may not need to add water to your blender but it prevents it from getting stuck.
  3. Grate by hand. I don’t really like the texture you get from grating cauliflower by hand, plus it takes a while however, if you’re in a pinch, it will do the trick.

What is High Volume Eating?

While I was flexible dieting, I was all about high-volume eating and it’s something I’ve carried over to day-to-day after relaxing a bit on tracking my macros. High volume eating means filing up on foods that help you feel full and satiated for fewer calories than their denser counterparts. Riced cauliflower over rice, zucchini noodles over pasta, real food over packaged energy bars, popcorn over potato chips. Get the idea?

When you’re watching carbohydrates and fats, eating lots of high-volume foods is a lifesaver. If you eat a lot of macronutrient-dense foods, such as a 400 calorie protein bar, you’ll end up feeling hungry and unsatisfied. The goal is to choose foods that literally take up space in your stomach to help you feel full. Personally, I would rather enjoy an enormous salad full of healthy ingredients than eat something dense and compact that would leave me feeling hungry shortly after eating. How about you?

High Volume Breakfast Hacks

One way I like to enjoy a nice, big portion of a lower carb breakfast is to add grated zucchini or riced cauliflower to my morning oats. Typically, I use 1/2 a serving of oats then load it up with cauliflower or zucchini. Both are mild in flavour and help add volume, fiber, vitamins and minerals. Zucchini is naturally sweet and works well in things like pancakes and oatmeal. Grated zucchini protein oats with cocoa powder is one of my favourite breakfasts! It tastes like brownie batter!

So how about cauliflower at breakfast time? Well, one day, instead of mixing riced cauliflower into my oats, I decided to just go ahead and make a full-on cauliflower breakfast rice pudding! Success. It’s comforting, filling, nutritious and can be made a number of different ways to suit your preference.

Reasons to love cauliflower rice pudding:

  • You can eat a huge serving and I love to eat
  • You can sneak extra nutrition into your diet
  • Easy to prep ahead of time
  • Easily customizable with different add-ins
  • Low in carbs and fat
  • High in fiber

How to Make Cauliflower Rice Pudding for a Low Carb Vegan Breakfast

Cauliflower Rice Pudding Variations

The “recipe” below is a rough guideline for cauliflower rice pudding. You can’t really mess this up. Lightly simmer riced cauliflower with almond milk and sweetener until you reach your desired consistency. The cauliflower should be tender but still a little chewy and sweet enough that it doesn’t taste like cauliflower.

Here are a few ingredient swaps you can try to make it your own!

Ingredient Options

Milk Options: coconut, almond or cashew are all delicious

Spices: try ground ginger, nutmeg or cinnamon

Sweeteners: maple syrup, agave, liquid or powder stevia, brown sugar

Flavouring: pure vanilla or almond extract, nut butters, cocoa powder

Add-ins or toppings: raisins, hemp seeds, chia seeds, oats, protein powder, nuts, sliced banana, berries, chocolate chips, shredded coconut

I went for a cinnamon raisin version with vanilla protein powder and a few drops of stevia to sweeten it. I love simmering it with the raisins thrown in so they get nice and plump. I’ve also done one made with almond milk, vanilla extract and a few tablespoons of unsweetened shredded coconut added in. I topped both with sliced banana.

Print

Cinnamon Raisin Cauliflower Rice Pudding

  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 minutes
  • Category: Breakfast, Dessert

Ingredients

  • 2 cups riced cauliflower
  • 1/4 cup raisins
  • 1 tsp cinnamon
  • 5-10 drops liquid stevia
  • 1 1/2 cups unsweetened almond milk
  • 1 scoop Vega Performance Protein in Vanilla (optional, if not using start with 1 cup almond milk and slowly add more as needed)

Instructions

  1. Combine the cauliflower and milk in a sauce pan and stir to combine.
  2. Add in the remaining ingredients and bring to a simmer.
  3. Lightly simmer while stirring until it reaches desired consistency. If it gets to thick, add a bit more almond milk.

Notes

You can customize this recipe to your liking. For a basic rice pudding, use the recipe below and then add-in anything you can think of!

Basic Cauliflower Rice Pudding:
2 cups riced cauliflower
1 cup almond milk
1-2 packets of stevia, 10-20 drops liquid stevia, or other sweetener of choice such as maple syrup or brown sugar

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Quick and Easy Peanut Cauliflower Rice

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Vegan Cauliflower Fried Rice - Gluten-Free, Low Carb, Healthy, High Fibre

Thai Red Curry Cauliflower Rice

Thai Red Curry Cauliflower Rice - Low carb, low fat, gluten-free, healthy, quick and easy!