Cauliflower Rice Pudding

Directions

1. 1
   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.
2. 2
   Bring to a simmer over medium heat and let simmer about 5-7 minutes, stirring frequently.
3. 3
   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.
4. 4
   Simmer 5-10 minutes, or until thickened.
5. 5
   Transfer mixture to an ice bath and let chill until cooled to room temperature, stirring occasionally.
6. 6
   Transfer to a container and chill in the refrigerator for at least 3 hours before serving.
7. 7
   To serve, garnish with a spoonful of coconut or almond milk, toasted almonds and blueberries.