Ingredients

The following ingredients have 6 Servings
  • 1 large cauliflower, in florets (300g / 10.5 oz)
  • 1 cup / 240g heavy cream (double cream)
  • 1/4 cup / 60 ml almond milk (unsweetened)
  • 1/2 tsp grated nutmeg (or to taste)
  • 1 tsp vanilla extract
  • 3 egg yolks (large)
  • 1 tsp arrowroot powder (or 1/4 tsp xanthan gum)
  • 1/4 cup / 40g golden Lakanto
  • 1 tbsp / 15g butter + some for the dish
  • 1 tbsp lemon zest (from roughly 1 lemon)

Instruction

  • Pulse the cauliflower florets in a food processor and pulse until chunky. Place in a glass bowl, cover and microwave for 3 - 4 minutes. Squeeze out the water using a muslin cloth or fine tea towel. Place in a bowl and fluff with a fork.
  • Preheat the oven to 150C/300F and butter a 10 x 8 x 2 inch baking dish. (You can use smaller if you prefer.).
  • Place the cream, almond milk, half the nutmeg and vanilla in a pan and heat until hot, but not boiling. About 2 minutes.
  • Mix the egg yolks, arrowroot (or xanthan gum) and 3 tbsp of sweetener together in a bowl using a hand balloon whisk. Add a little of the hot milk and whisk again to combine. Add the rest of the cream mix slowly, whisking continuously. Place back on the hob to thicken. About 2.5 minutes. Stir through the cauliflower rice.
  • Place in a baking dish and sprinkle with the remaining nutmeg/ cinnamon, 1 tbsp of golden Lakanto and lemon zest and dot with butter.
  • Cook for 15 minutes until golden on top.