Description
Creamy and flavorful cauliflower grits provide a healthy, low-carb alternative to traditional southern grits. Made by blending steamed cauliflower with butter, cream, and Parmesan cheese, this dish is perfect as a comforting side for shrimp, chicken, or breakfast eggs. It’s easy to prepare, gluten-free, and can be adapted to dairy-free diets as well.
Ingredients
Scale
Cauliflower Grits
- 1 medium head cauliflower, cut into florets
- 2 tablespoons unsalted butter
- ¼ cup heavy cream or milk
- ¼ cup grated Parmesan cheese
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil (optional for added richness)
- Chopped chives or parsley for garnish (optional)
Instructions
- Cook the Cauliflower: Steam or boil the cauliflower florets until very tender, about 8 to 10 minutes. Drain well and let them sit for a minute to release any excess moisture to ensure the grits are creamy and not watery.
- Blend the Ingredients: Transfer the drained cauliflower to a food processor or blender. Add the unsalted butter, heavy cream or milk, grated Parmesan cheese, minced garlic, salt, and black pepper. Blend until the mixture becomes smooth and creamy. If you prefer a chunkier texture, pulse the mixture instead of fully pureeing.
- Heat the Grits: Pour the blended cauliflower mixture into a saucepan and gently heat it over low heat until warmed through. Stir regularly to prevent sticking and ensure even heating. Optionally, stir in the olive oil at this stage to add extra richness and a silky texture.
- Serve and Garnish: Serve the cauliflower grits hot, garnished with chopped chives or parsley for a fresh finish if desired. Enjoy as a side dish with your favorite proteins or breakfast items.
Notes
- For a dairy-free version, substitute the butter with plant-based butter and use unsweetened non-dairy milk instead of cream or regular milk.
- These cauliflower grits make a fantastic low-carb side dish, pairing well with shrimp, chicken, or eggs at breakfast.
- To adjust seasoning, taste the grits before heating and add more salt or pepper as preferred.
- Make sure to drain and let the cauliflower rest after cooking to avoid watery grits.
