Berry Ripple Cauliflower Nicecream

Berry Ripple Cauliflower “Nice Cream”

Yes, it’s true: 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. For a chocolate version, add 1½ tablespoons raw cacao powder. To make
 a berry ripple version, simply add 2 tablespoons of the berry coulis (see below) and swirl it through.

Serves: 8

GF, V, VG

=R1=

Berry Ripple Cauliflower “Nice Cream”

By: Lee Holmes

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.

Berry Ripple Cauliflower Nicecream

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.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lee Holmes

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.

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