holistic chef + health coach

Coconut Lime Cauliflower Cheesecake

Cheesecake with a secret ingredient that no one will be able to tell

grain + dairy-free
gut friendly

One of my favorite things to do is sneak in “healthy” things into dishes without anyone knowing that they’re eating them. Why? Well because if I can make something that tastes good and is at the same time good for you, it’s easier to convince people to eat it. That’s really what my idea behind Nourish & Feast is about. Making food that not only tastes delicious but also nourishes the body with whole, clean, and quality ingredients that your body and gut buddies can thrive on.

You may be pondering…. really cauliflower cheesecake? No way that can taste good but I promise you it does!

If you can put cauliflower in smoothies and be ok with it, then this recipe will be right up your alley.

Cauliflower doesn’t really taste like anything but it offers an amazing combination of vitamins, minerals, phytonutrients, and fiber. So literally you can probably sneak it in in just about anything.

Give this one a try and see if anyone will be able to tell what the “secret” ingredient is!

Coconut Lime Cauliflower Cheesecake

Yield

12 slices

Author

Michelle Reynoso

Prep time

5 Min

Cook time

20 Min

Inactive time

2 Hour

Total time

2 H & 25 M

Ingredients

1 bag of Siete Mexican shortbread cookies
2 tbsp grass-fed butter or coconut oil
1/2 head of cauliflower
1 cup coconut cream
1 tbsp lime zest
1/4 c lime juice
3 tbsp gelatin
1/4 c coconut sugar
1 tsp vanilla extract
pinch of salt

Instructions

Crust

Line a 7 inch springform pan with parchment paper. Set aside
Heat oven to 350ºF
In a food processor, blitz cookies with butter until fine crumbs form and the mixture starts to bind.
Press the mixture into the bottom of the springform pan.
Bake for 8 minutes for the crust to firm up and combine. Let cool

Filling

Steam cauliflower florets until soft.
Place all the ingredients in a blender and process until smooth.
Pour the cream into the set cookie base and place in the fridge for 2-4 hours or until set (over night is ok).
Top with shredded coconut and lime wedges
Drizzle with honey if more sweetness is desired.