Gluten-Free, Pumpkin Spice, Creamy Cauliflower
Servings: 2–3
Preparation Time: 10 minutes
Ingredients:
- 1 medium head of cauliflower, steamed
- 4 pastured eggs* – See Note below.
- 1 1/4 cups vanilla nondairy milk
- 4 tablespoons coconut cream (the cream that rises to the top of full-fat coconut milk that has been refrigerated)**
- 1/4 cup pumpkin
- 1/2 teaspoon maple flavor (vanilla should work too)
- 1–3 tablespoons sweetener of choice
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- couple dashes of salt
- grass-fed butter (optional)
*Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.
Directions:
Place the steamed cauliflower in a food processor and pulse until it’s “riced”.
Whisk the 4 eggs in a large mixing bowl and set aside.
In a medium-sized saucepan, combine the milk, cream, pumpkin, and cauliflower and slowly bring to a boil. Reduce heat to a simmer and cook for 1–2 minutes.
Remove the pan from heat and add 1/4 cup at a time to the eggs, whisking the entire time you add the hot mixture. The eggs will start to cook if you aren’t careful. This process makes the eggs safe to eat for those concerned with eating raw eggs.
Pour the mixture back into the food processor, add the maple extract, spices, salt, and sweetener, and pulse until well combined.
Serve hot with a dollop of grass-fed butter (optional).
Quick notes:
Since all cauliflower heads are different sizes, you may want to add milk if it seems too thick or add some almond flour to thicken it up.
Variations:
Serve with nuts, coconut or fresh fruit on top. Another variation would be to replace the pumpkin with applesauce and just use cinnamon for the spice. You could also add just cocoa powder or simply leave it as a maple-nut version.
**For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Recipe and photo submitted by Kate, Highlands Ranch, CO.
