Cauliflower Rice Pudding

• 12 ounces frozen cauliflower rice, thawed
• 2 (5 1/2 ounce) cans coconut cream
• 1/4 cup sugar
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1 egg yolk
• coconut or almond milk, for garnish
• blueberries, for garnish
• toasted sliced almonds, for garnish

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

cauliflower rice, coconut cream, sugar, vanilla, cinnamon, egg yolk, coconut, blueberries, almonds

Taken from www.food.com/recipe/cauliflower-rice-pudding-537471 (may not work)