Print Recipe
5 from 2 votes

Strawberries & Cream Parfait

Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: Dairy Free, Grain/Gluten Free, Paleo, Refined Sugar Free, Specific Carbohydrate Diet Legal, Vegan
Servings: 2 to 4



  • 1 1/2 cups cauliflower florets
  • 1 1/2 tbsp honey or maple syrup
  • 1 tsp vanilla
  • 1 tbsp lemon juice
  • 1/2 tsp lemon zest
  • 1 tbsp coconut oil melted
  • 2 tbsp almond milk

Strawberry Puree

  • 2 cups strawberries


  • 1/3 cup toasted pecans
  • 1 tbsp shredded unsweetened coconut
  • pinch of salt
  • 1 tsp coconut oil melted
  • 1/2 tsp honey or maple syrup


  • 1 tbsp shredded mint
  • 2 strawberries diced


  • Steam the cauliflower florets using your preferred method (microwave/steamer basket or shallow pan) be sure to cook the cauliflower until it is very tender. Once cooked place the cauliflower in the fridge to cool.
  • In a blender or food processor blend the cooled cauliflower florets, honey, vanilla, lemon juice and zest, coconut oil and almond milk. Continue to blend until it forms a smooth whipped cream like texture. Put in the fridge.
  • To make the strawberry puree you can either roughly chop the strawberries on a cutting board or place them in a blender and pulse until they are broken down into a chunky texture. Set aside
  • Finely chop the pecans. In a bowl combine the chopped pecans, coconut, salt, melted coconut oil and honey and stir.
  • Use 2 500ml glasses or 4 250ml glasses. Start by filling the bottom 1/4 of the glass with the strawberry puree. Next top with the cauliflower cream a smaller layer of the crumble and then another layer of strawberry. Top with a large spoonful of the cauliflower cream and then garnish with the diced strawberries and shredded mint.