Cauliflower Protein Pudding

• 1 lb cauliflower florets (or riced cauliflower)
• 2 C unsweetened almond, cashew or coconut milk
• 1 tsp cinnamon
• 1/4 tsp nutmeg, if desired
• 2 scoops Angel Food Cake protein powder
• 3 Flex Flavors of your choice

In a food processor bowl, pulse chop cauliflower florets until the bits are the size of grains of rice. Frozen cauliflower may be used for convenience, if desired, and already “riced” cauliflower is sold in both fresh and frozen form.

Place cauliflower into saucepan with almond milk. Add cinnamon and nutmeg and bring to a boil. Reduce heat to keep mixture simmering and simmer for 10-12 minutes until cauliflower is very soft.

If enjoying warm immediately, or planning to serve cold, remove from heat and use a whisk to mix in Devotion Nutrition Angel Food Cake protein powder and Flex Flavors. Enjoy warm or spoon into containers to chill and serve later.

If planning to reheat at a later time, do NOT mix in protein powder and flex flavors yet. Remove from heat and spoon into container to chill. To serve, warm pudding mixture first, then stir in protein powder and flex flavors just before serving.

Macros per serving (when divided into 2 servings): Cal: 186 // Fat: 4 // Sat Fat: 1 // Carbs: 15 //  Fiber: 9 // Pro: 26 // Sugar: 4

Macros per serving (when divided into 3 servings): Cal: 124 // Fat: 3 // Sat Fat: 1 // Carbs: 10 //  Fiber: 6 // Pro: 17 // Sugar: 3

Notes: When creating this recipe, a combination of Monkey Bread and Creme Brûlée Flex Flavors work well for a traditional rice pudding taste. However, feel free to mix and match Flex Flavors based on availability or preferences. Additional ingredients like chai spices or orange zest may be used to add additional flavor, while stir-ins like pumpkin, pecans or coconut can create a decadent treat.