inspired by this recipe
350 grams of roughly chopped cauliflower (that's about 3 cups, but I do recommend you weight it, if possible)
1 1/2 c. almond milk
1/4 c. honey
2 t. vanilla extract
zest from one large lemon
1/2 c. freshly squeezed lemon juice
Add cauliflower, almond milk, honey, extract and zest to a medium sized saucepan. Bring to a boil on medium-high heat, uncovered. Once boiling, reduce heat to a simmer and cook uncovered until cauliflower is very soft. Remove from heat.
Add in lemon juice and pour into the blender. Blend on high for 1 minute, or until very smooth. Pour into a clean bowl and allow to cool at room temperature. Cover and refrigerate overnight. Refrigeration helps the flavors meld and really transforms this pudding. Do not skip this step!
|The ingredients, before simmering.|