Cauliflower Kheer (Indian Rice Pudding)

Ingredients

• 200g cauliflower, riced finely
• 400ml unsweetened almond milk
• 200ml semi-skimmed milk
• 2 tbsp stevia or erythritol
• ½ tsp ground cardamom
• Pinch of saffron threads
• 1 tbsp flaked almonds
• 1 tbsp pistachios, chopped
• ½ tsp rose water (optional)
• Pinch of salt

Method

1. 1Rice the cauliflower very finely using a food processor.
2. 2Warm 2 tbsp of milk and soak the saffron threads in it for 5 minutes.
3. 3In a saucepan, combine the riced cauliflower with almond milk and semi-skimmed milk.
4. 4Bring to a gentle simmer over medium-low heat, stirring frequently.
5. 5Cook for 15-20 minutes until the mixture thickens and the cauliflower is very soft.
6. 6Add sweetener, cardamom, saffron milk, and salt. Stir well.
7. 7Remove from heat and stir in rose water if using.
8. 8Toast the flaked almonds in a dry pan until golden.
9. 9Serve the kheer warm or chilled, topped with toasted almonds and pistachios.