In keeping with our many uses of cauliflower theme, I couldn’t help but try a “sweet” breakfast casserole that could also double as a dessert. Apparently bread pudding is a pretty popular thing. I never heard of it until dining (pre-primal) in a restaurant we liked back in Monterey called the Crown and Anchor. The waitress insisted the only dessert, in her eyes, was their famous bread pudding. While this is not technically paleo or primal with the pure maple syrup as the sweetener, in the 80/20 grand scheme of life a grain-free, cauliflower based dessert is a pretty good way to treat yourself. I taste tested this on my neighbor, a maintenance worker who was fixing my heater on my cooking adventure day (I had three dishes going at once, he probably thought I was nuts!), my husband, and a cadet. They all seemed to give it a thumbs up, so I hope you will enjoy it too!
1 Tbsp butter
1 1/2 cups cauliflower “grits” (about half a large head of cauliflower, or one small)
1 small 6oz can full fat coconut milk
1/4 tsp salt
1 tsp cinnamon (or more, depending on preference)
1/4 cup pure maple syrup (you could substitute honey here if you prefer)
1/2 cup almond flour
1/2 stick butter, softened
1 Tbsp raw honey
1/2 tsp cinnamon
pinch of salt
1/2 cup pecans (or nut of your choice), coarsely chopped
Preheat oven to 350 and lightly butter a 8×8 pan, pie dish, or 2qt baking dish.
For Pudding: Pulse cleaned and chopped cauliflower in food processor until it resembles grits, melt butter in saucepan, add cauliflower grits, coconut milk, salt, and cinnamon, and stir occasionally for a few minutes on medium heat. Remove from heat and add whisked eggs and maple syrup. Pour into prepared pan.
For topping: Stir together almond flour and cinnamon, work in softened butter until mixture resembles crumbs, add honey and pecans and stir to combine. Sprinkle on top of pudding mixture in pan.
Bake for 35-40 minutes until pudding base is firm. Slice and serve with a drizzle of heavy cream. Yum!