1 bag. (340 g) Green Giant* frozen Riced Veggies Cauliflower
2 cups (480 ml) almond milk, plus 1 tbsp. (15 ml)
2 tbsp. (30 ml) creamed honey
¼ tsp. (1.25 ml) ground cinnamon
¼ tsp. (1.25 ml) vanilla extract or almond extract
1 tbsp. (15 ml) corn starch
Garnish: toasted chopped cashews, almonds, blueberries, cinnamon.
In a large sauce pot over medium heat, bring 2 cups (480 ml) of almond milk, honey, cinnamon and vanilla extract to a gentle boil, 5 minutes. In a small bowl stir together 1 tbsp. (15 ml) almond milk and cornstarch. Stir into liquid.
Stir in cauliflower and reduce heat to a simmer, cook for 20 -25 minutes, until thickened.
Transfer pudding to serving jars. Garnish with toasted cashews or almonds, fresh blueberries and a dusting of cinnamon.
Tip* Try switching up the milk for a different flavour. You can substitute the almond milk for vanilla almond milk, chocolate almond milk or cashew milk.