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.
Makes: 2 Cups
- 1 head of cauliflower broken into florets
- 1 Tbsp butter
- 1/2 cup milk
- 1/4 cup cream
- 1/4 cup shredded cheddar
- Process florets in food processor until course, then steam in pot for 5 minutes to release moisture.
- Add butter, half of milk and cream. Stir until liquid gone.
- Add cheese and the rest of the milk and cream. Stir while cheese melts. Season with salt and pepper.