Lemon Pudding...with Cauliflower

Ok, hear me out on this one, I was skeptical too. We are continuing to reduce our dairy in our household - my older daughter in particular is doing better with less dairy.  So, when Skinnytaste shared this recipe, I decided to give it a shot (with a few modifications). It was creamy, tasty and my girls gobbled it up.  The key ingredient?  Cauliflower.  Yup.  I'm not an advocate for sneaking veggies and covering up the taste by disguising them.  But, if I can incorporate a fresh, delicious vegetable and blend it into a yummy dessert?  Why not?

 

Ingredients:

• 3 cups cauliflower, roughly chopped
• 1/4 cup fresh squeezed lemon juice
• Zest from one lemon
• 2 teaspooons vanilla
• 2 tablespoons sugar or agave
• 1 cup unsweetened Almond Milk

Directions:

• Over medium heat on the stovetop, combine cauliflower, almond milk, sugar, vanilla and lemon zest.  Bring to a boil and stir, uncovered for about 7-8 minutes and until cauliflower is tender.

• Remove from heat, add lemon juice and pour entire mixture into a blender.  I tried to use a quick stick blender and it couldn't puree the mixture to my desired consistancy.  The thought of eating pudding with chunks....not so good.  So, I would go straight for the blender and blend it until very smooth. 
 
• Allow to cool and place in refridgerator for at least 18 hours.  The refridgeration will really bring out the lemon flavor so don't skip this step. 

If you try this, I'd love to hear your thoughts!  I think the next time I may try to incorporate raspberries as well.  We will save that until June for a light Summer dessert!

 

Linking up over at Townsend House and Domestic Superhero today!  Come share what you're eating this week too!  Also sharing on Clever Chicks!  Come check out their giveaways and posts too!