Cauliflower Grits


If I had to pick one outstanding detail about our recent New Orleans jag, it would be GRITS. Michael and I ate and drank our way through that town in three days (including a bloody mary tour; secluded backyard bars; amazing restaurants including Cochon and Commanders Palace) but the lasting taste of that trip is for grits. The question—how to make them a little healthier so I can eat them all the time. A little internet research turned up Cauliflower Grits which is a totally different thing but turned out pretty great—alongside some Cajun shrimp.

Cauliflower Grits

Makes: 2 Cups

Name of image (title of post is fine)

  • 1 head of cauliflower broken into florets
  • 1 Tbsp butter
  • 1/2 cup milk
  • 1/4 cup cream
  • 1/4 cup shredded cheddar

  1. Process florets in food processor until course, then steam in pot for 5 minutes to release moisture.
  2. Add butter, half of milk and cream. Stir until liquid gone.
  3. Add cheese and the rest of the milk and cream. Stir while cheese melts. Season with salt and pepper.