With an abundance of fresh lemons, I've been craving lemon pudding. I've found something rather unique -- and while one of my taste-testers wouldn't exactly call it "pudding", she did call it yummy. I liked it alone as a pudding, and also as a fruit dip. The texture is similar to hummus, though smoother. Fresh strawberries made a nice pairing.
Lemon Pudding
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!
Lemon Pudding
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!
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| The ingredients, before simmering. |
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| The pudding. |
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