Place the cauliflower rice and almond milk in a pan on medium heat. Stir in the cinnamon, nutmeg, vanilla extract and honey and let cook for approximately 5 minutes.
Stir in the shredded apple and continue to cook for another 3 to 4 minutes until the cauliflower rice is tender and the liquid has been absorbed. Add in a bit more liquid if you prefer your porridge on the creamier side.
Add in the raisins and stir to combine. Divide the mixture between 2 bowls and top with chopped pecans before serving.