Dried pink pitaya slices are my newest addiction, and I try to use them for everything, even as an ingredient for Nice Cream. Since dried dragon fruits and over-ripe bananas are both very sweet, I wanted to add a vegetable to balance it out. Steamed frozen cauliflower seemed to be the best option because of it’s neutral taste. I never used cauliflower in any smoothie or nice cream recipe though it’s quite popular on Instagram and vegan food blogs.
And what should I say? It was the perfect mix! I never thought cauliflower could taste like this! But now let me walk you through this Pink Pitaya-Cauliflower Nice Cream Recipe.
It all starts with steaming a few cauliflower florets. Freeze your cauliflower together with minced dried pitaya s for about 5-6 hours and then you can start making Nice Cream. If you don’t have frozen banana chunks in your freezer, make sure you freeze a few bananas too.
Blend frozen cauliflower florets, frozen minced pitayas and frozen bananas in a high speed blender, add coconut cream, chia seeds and blend until very smooth. It won’t take too long. The dried pitaya will probably still be a bit chunky, but that’s what we are looking for – a chunky Nice Cream. I even like to fold in a few pomegranate seeds, but that’s totally up to you.
Top your Pink Pitaya-Cauliflower Nice Cream with a dollop of coconut yogurt, a few pitaya balls, and pomegranate seeds, and you are all good! This recipe is not very complicated, but it’s such a healthy dessert (or even breakfast) and you are not stuffing yourself with processed food and refined sugars.
If you try this recipe, let me know if it worked. Feel free to post a picture on Instagram, but tag me @breakfastwithflowers so that I can see your re-creation and share you on my stories. I’d love to hear from you 😘😘
Pink Pitaya Cauliflower Nice Cream
Pitaya Cauliflower nice cream is a healthy dessert or breakfast. There is no smarter way to sneak veggies into your diet!
- 2 medium-sized bananas frozen
- 3/4 cup cauliflower florets frozen
- 1/2 cup minced dried pink pitaya frozen
- 2 tbsp cream de coconut
- 1 tsp chia seeds
- 1/2 cup coconut yogurt
- 1/4 cup pomegranate seeds
- 1/2 pitaya
- 1 tsp coconut flakes
- 1 pinch beet powder
- edible flowers
Mix coconut flakes with beet powder.
Use a melon baller to shape a few dragon fruit balls.
Blend frozen cauliflower florets, frozen banana chunks, cream de coconut, chia seeds and frozen dried pitaya on high speed until very smooth.
Transfer to a bowl. Top with pomegranate seeds, coconut yogurt, pitaya balls, pink coconut flakes and edible flowers.