Cauliflower Cheesy Grits
Cauliflower cheesy grits swap traditional cornmeal for steamed cauliflower puree, delivering the creamy, cheese-forward texture of classic Southern grits with a fraction of the carbs.
Total
25 minServings
4Cauliflower cheesy grits swap traditional cornmeal for steamed cauliflower puree, delivering the creamy, cheese-forward texture of classic Southern grits with a fraction of the carbs.
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Steam or boil cauliflower florets until very tender, about 10-12 minutes.
Drain cauliflower well and transfer to a food processor.
Add butter, cheddar cheese, and cream cheese to the food processor.
Process until smooth and creamy, resembling the texture of grits.
Season with salt and pepper to taste.
Serve hot, garnished with chives or scallions if desired.
Store in an airtight container in the refrigerator for up to 3 days; reheat gently over low heat with a splash of cream or butter.
food processor · steamer or pot for boiling
Yes. Prepare through step 5, refrigerate in an airtight container for up to 3 days, then reheat gently in a saucepan over low heat, stirring occasionally and adding a splash of cream or butter to restore creaminess.
After 10-12 minutes of steaming or boiling, pierce a floret with a fork—it should break apart with no resistance and feel very soft.
Use an equal amount of sour cream, Greek yogurt, or additional cheddar cheese, though the texture will be slightly less creamy and tangy with sour cream or yogurt.
Yes. Cauliflower is low-carb, and the recipe relies on butter and cheese for richness, making it suitable for keto and low-carb diets.
Freezing is not recommended as the texture becomes watery and grainy upon thawing due to the high moisture content in cauliflower.
