This recipe will surprise you. It will leave you breathless and rattled. This recipe will make you question everything you thought you knew about food. It will thunderbolt you and shock you – to the bone. “What’s going on here?” you may be wonderding. Well, let me tell you. This recipe is for bread pudding but it contains no bread. It’s also for french toast but there’s nothing french about it. It’s gluten and dairy free. Witchcraft? Maybe. Let me unveil the mystery and tell you straight out: this pudding is made out of cauliflower.
I place my hand firmly on The Book and swear to you that this was absolutely delicious. Shocking so really. Could it possible be any more wholesome? Zeus almighty, this is madness! You have to try it, for the love of all that’s sacred in food! You have GOT to try this.
2 cups steamed cauliflower
1 cup liquid egg whites
1/4 cup coconut flour
1/4 cup sunwarrior’s warrior blend natural
1 tablespoon toffee flavdrops
1 tablespoon vanilla essence
1. Blend ingredients together and bake inside three of the muffin holes of this silicone muffin pan at 160 C (320 F) for about 35 minutes or until, when stabbed with a utensil, your utensil comes out clean.
2. When done, let them cool and sprinkle some cinnamon and maple syrup on top.
Macros per Serving (out of 3):
10g carb (mostly fiber from the cauliflower and coconut flour!)
Result? Cakey and Creamy Pudding bliss. A cross between bread pudding and french toast. One word: magical. Absolutely phenomenal.
I mean, we’re talking about WHAT! Cauliflower! How is it possible!? How is it possible for cauliflower to comprise the basis to THIS plate of sweet deliciousness? I don’t know. I just… it….it surprised me. It took my breath away. It made me question everything I thought I knew about cauliflower. It thunderbolted and shocked me – to the bone.