1. In a small food processor or powerful blender, puree the cauliflower until very smooth. Add the bananas, almond butter, vanilla, sugar, and cinnamon and puree until super smooth and cream. Refrigerate until cold, at least 1 hour.
2. Before serving, preheat oven at 180C. Place slices of the banana on a lined baking sheet and cook until they get smooth. Set aside.
3. When ready to serve, layer a spoonful of fruit and a few crushed walnuts onto the bottom of four glasses. Layer with half of the pudding. Add a layer of bananas and some additional fruits.
4. Then finish with the remaining pudding, a sprinkling of nuts.
Enjoy!
