Berry Ripple Cauliflower “Nice Cream”
Berry Ripple Cauliflower “Nice Cream”
Cauliflower can be transformed into a sweet, creamy dessert! Combined with easily digestible bananas and creamy soaked cashews, this frozen delight is a sneaky way to increase your kids’ vegie count in a way they’d never suspect. This “nice cream” is gorgeous made into a sundae topped with all kinds of healthy sprinkles, ranging from chia seeds to chopped macadamia nuts, cacao nibs and berries.
Servings
Prep time
Cook time
Recipe
Ingredients
- ½ head of cauliflower, cut into small florets
- 2 bananas, peeled & roughly chopped, plus extra sliced banana to serve
- 1 cup natural cashews, soaked in filtered water for 3–4 hours, then strained
- 400mL tin coconut milk, chilled
- 1 tsp vanilla powder
- ⅛ tsp Celtic sea salt
- 6–8 drops liquid stevia or 1 tbsp honey
- Berry Coulis
- 1½ cups frozen berries, thawed
- 8 drops liquid stevia or 1 tbsp honey
- 1 tsp apple-cider vinegar (optional)
Method
- Place cauliflower in saucepan and cover with water. Bring to boil and cook for 10–15 mins, or until very tender. Drain, leave to cool, then place in high-speed blender with bananas, cashews, coconut milk, vanilla and salt. Whiz until smooth, then sweeten to taste with stevia or honey.
- Transfer to container and place in freezer to set for 1–2 hours; it will keep for up to 1 week.
- As “nice cream” sets very hard, remove from freezer for at least 15 mins before serving, to allow it to soften.
- To make berry coulis, warm berries and stevia in saucepan over medium heat. Remove from heat, add vinegar if desired, then purée into thick sauce with stick blender. If possible, strain through fine-meshed sieve to remove seeds.
- Serve “nice cream” with berry coulis and extra sliced banana.
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