Cauliflower Rice Pudding
This veggie-packed cauliflower rice pudding with protein makes a filling and nutritious breakfast or snack.
How to Make Riced Cauliflower
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.
- 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.
- 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.
You can find more details and full instructions for how to make cauliflower rice here.
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.
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.
More Cauliflower Rice Recipes
For similar, veggie-packed breakfast ideas, try my Carrot Zucchini Pumpkin Oatmeal, Zucchini Overnight Oats or Sautéed Apple Cinnamon Oatmeal.
Print
Cinnamon Raisin Cauliflower Rice Pudding
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 minutes
- Yield: 1 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This veggie-packed twist on “rice pudding” makes a filling and nutritious breakfast or snack.
Ingredients
- 2 cups riced cauliflower
- 1/4 cup raisins
- 1 tsp cinnamon
- 5–10 drops liquid stevia or other sweetener, to taste
- 1 1/2 cups unsweetened almond milk or other plant-based milk of choice
- 1 scoop vegan vanilla protein powder (30 g)
Instructions
- Combine the cauliflower and milk in a sauce pan and stir to combine.
- Add in the remaining ingredients and bring to a simmer.
- Lightly simmer while stirring until it reaches desired consistency. If it gets to thick, add a bit more almond milk to adjust.
Notes
You can customize this recipe to your liking. See post for additional add-ins, toppings and ingredients substitutions.
You can find full instructions for how to make cauliflower rice here.
Keywords: cauliflower rice pudding, low-carb rice pudding
I made this recipe as described using frozen cauliflower rice (that I microwaved for a few minutes to thaw) and a different brand of vanilla protein powder. I was pleasantly surprised as this was my first time using cauliflower rice in a sweet recipe. I thought the cauliflower taste was really masked well. Mine didn’t have the rich luxuriousness of a custard-based rice pudding, but I wasn’t expecting that based on the ingredients. It did have a very warm flavor, and was delicious as a filling breakfast. I probably wouldn’t put this into dessert category, but I will make again for breakfast. I wonder, can you double or triple the recipe and reheat later?
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Glad it worked out for you! Yes, you can double or triple and reheat later. It will be a bit thicker after storing but you can stir in some milk before or after reheating to adjust the consistency.
If I don’t have protein powder, what can be substituted for it? How much is a scoopful?
It’s about 1/3 cup or 30 g. This recipe was really made for protein powder but you could maybe use any other sweetener of choice. I’m not sure how it would turn out without as it also thickens the pudding. Thanks!
Would this work with frozen cauliflower?
Frozen riced cauliflower? I think that should work, yep. I haven’t tried it though. Let me know if you do!
I love it I made mine with raspberries, hemp seeds and cacao nibs
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I am not vegan, but I AM incorporating more vegetables and vegetarian dishes in to my family’s meals. I used regular dairy milk and vanilla whey protein powder and added in shredded unsweetened coconut, as noted. I simmered the heck out of it, and while the texture obviously isn’t the exact same as rice, allllllll the yummy rice pudding flavours are in there! And it makes a huge serving, which was perfect for a lazy Sunday morning breakfast. Five stars!
How can this taste good? Why not make a traditional pudding with heavy cream, some unsweetened coconut milk, butter, gold in some eggs to make the custard….lots of nutmeg cinnamon, cloves. All low-carb. This recipe is just simmering cauliflower in almond milk and cinnamon yuck. Like it was made by someone who has no idea how to cook from scratch. Bland, tasteless, watery runny and worst of all not creative at all. Try to push that cauliflower into a better taste range with some effort please. And if determined to be vegan and keto (how silly) use coconut fats, richer ingredients to mask that cabbage cauliflower. *eyeroll
Thanks for the feedback. This is a plant-based blog, which is why cream, milk, butter or eggs aren’t used in this recipe. I don’t mention anything about keto but you could certainly add some fats to it if you wanted, such as coconut butter or coconut cream like you mentioned. I wouldn’t say I have no idea to cook from scratch…lol. This is just a simple, quick meal idea for those that want to try it. In the post I share some other options for additional spices, add-ins and toppings such as coconut, raisins, hemp seeds, nut butter, nutmeg and vanilla. Did you make the recipe?
I’m so sorry to see this recipe was not for you!
It IS for me, I can’t wait to try it 🙂
Absolutely love this recipe! I put cinnamon and vanilla flavored stevia in mine and a tsp of arrowroot/tapioca flour (for a creamier texture). Five stars!
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Thanks for sharing this recipe.I have made this with amira basmati rice.It was too good. My family really liked it.Thanks once again.
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I love your recipes, as I also just started to use IIFYM and carb cycling on a vegan diet, which I agree takes some getting used to and it is harder to cram in the protein. It would be really handy if you also posted the calories and macros for each recipe <3
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Wow! ????????????
This looks great, Deryn!
Thanks for sharing. I’m so happy to have found your blog today… ????
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This looks fabulous!!!!!!!
So gonna make the cauliflower stir fry.
Thanks.
I like your site.
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I made this and it is great! I don’t recommend eating it cold, as it has more of a cauliflower taste/smell. This is very filling and delicious. The text of the cauliflower is very similar to rice.
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Great feedback! It does have a slightly cauliflower taste when cold for sure, I prefer to eat it right away or heat it up next day. Thanks!
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Thanks for sharing all these cauliflower rice recipes, I am totally going to try this rice pudding! I started eating essentially paleo a few weeks ago, and love the concept of high volume eating – I feel so much fuller, better, and more satisfied eating a big salad, versus a protein bar as you say above.
Totally! I love eating for volume because you get to eat so much and I love to eat!!! xo.