📍 Where this dish comes from: Guanajuato · San Miguel de Allende
Discover the history of this region →
Discover the history of this region →
Servings: 4 servings
Calories: 220kcal
Ingredients
- 2 cups riced cauliflower fresh or frozen; sub: finely diced zucchini, texture change
- 3/4 cup heavy cream sub: canned coconut cream
- 1/2 cup unsweetened coconut milk carton or canned, shaken; sub: almond milk, lighter
- 3 tbsp powdered erythritol/monk-fruit blend or to taste; sub: allulose, slightly softer set
- 1 cinnamon stick sub: 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract sub: 1/4 tsp almond extract
- 1 pinch sea salt
- Optional garnish: ground cinnamon toasted coconut flakes; sub: crushed pecans
Instructions
- Simmer the base: In a medium saucepan combine heavy cream, coconut milk, cinnamon stick, sweetener, and salt. Bring to a gentle simmer over medium-low, stirring until sweetener dissolves.
- Add riced cauliflower: Stir in cauliflower; keep mixture at a lazy bubble. Cook 8–10 min, stirring occasionally, until cauliflower is tender and liquid thickens.
- Finish with vanilla: Remove cinnamon stick. Stir in vanilla and taste — add more sweetener if desired.
- Serve: Ladle into four small bowls. Dust with ground cinnamon or sprinkle toasted coconut. Enjoy warm, or chill 2 hours for classic cold pudding.
Nutrition
Serving: 1serving | Calories: 220kcal | Protein: 3g | Fat: 19g
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About This Dish
All the cozy, cinnamon-laced comfort of traditional Mexican arroz con leche — minus the rice and sugar crash. Riced cauliflower simmers gently in cream and coconut milk until it turns velvety and tender.
Health Benefits
- Cream and coconut milk supply satiating fats that keep blood sugar steady.
- Cauliflower brings gut-friendly fiber and vitamin C without tasting like a vegetable.