Ingredients
Scale
- 3 – 4 tablespoons coconut oil (or butter)
- 4 cups cauliflower, riced (approximately 1 head of cauliflower, chunked then put through the food processor to be fine as possible)
- 4 cups of milk (I used raw goat’s milk, coconut milk could be substituted for a dairy free Paleo option)
- 4 eggs
- 1 tablespoon gluten free vanilla
- 4 tablespoons raw honey
- 1 tablespoon cinnamon
- 1 teaspoon sea salt (I used Redmond’s Real salt)
- 1 cup raisins (optional)
Instructions
- After ricing and setting aside the cauliflower, blend the milk and eggs.
- Heat the coconut oil in a large pot (I used my stock pot) and saute’ the cauliflower for a minute or so until it starts to soften.
- Add the milk and egg mixture and bring to a simmering, stirring enough so that the cauliflower doesn’t stick to the bottom.
- When the mixture is beginning to thicken up after about 5 – 8 minutes, add in the vanilla, honey, cinnamon, sea salt, and raisins.
- Stir for a minute or so longer and serve warm with the toppings of your choice.