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Riced Cauliflower Pudding Recipe

Serves: 4-6
Prep Time: 5 minutes
35 MIN
Cook Time: 30 minutes


Riced Cauliflower Pudding

  • 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.

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