Craving a bowl of rich, creamy, Southern-style grits but sticking to a low-carb lifestyle? I’ve got you covered! This Cheesy Cauliflower ‘Grits’ recipe is the ultimate comfort food swap. We’re using riced cauliflower to create a surprisingly authentic, velvety base, loaded with two kinds of cheese and a hint of smoky spice. Topped with umami-rich garlicky portobello mushrooms and salty, crispy bacon, this dish transforms a simple vegetable into a show-stopping breakfast or brunch. It’s the kind of warm, satisfying meal that makes a weekend morning feel truly special.
Ingredients
• For the Cheesy Cauliflower ‘Grits’
• ½ stick / ¼ cup / 55 g unsalted butter
• ¼ white onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon coarsely ground corn grits or polenta
• 1 medium head cauliflower, florets riced (about 4 cups)
• ½ cup / 120 ml all-natural salted chicken stock
• ½ cup / 120 ml heavy cream
• ¼ teaspoon smoked paprika
• 1 pinch cayenne pepper
• 3-4 dashes Tabasco sauce
• ½ cup / 55 g shredded sharp cheddar cheese
• ½ cup / 55 g grated Parmesan cheese
• Fine sea salt and freshly ground black pepper, to taste
• For the Garlicky Mushrooms
• 2 large portobello mushrooms, sliced
• 2 tablespoons olive oil
• ½ stick / ¼ cup / 55 g unsalted butter
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves, chopped
• Fine sea salt, to taste
• For Serving (Optional)
• 12 slices crispy cooked bacon
• Fresh thyme or chopped parsley, for garnish
Instructions
1. Begin the ‘grits’ by melting the butter in a large saucepan over medium heat. Add the finely diced onion and sauté for 2-3 minutes until softened and fragrant. Stir in the minced garlic and cook for another 30 seconds.
2. Toast the corn grits by adding them to the pan and stirring constantly for 2 minutes. This step deepens their flavor.
3. Add the riced cauliflower to the pan, stirring well to coat everything in the butter. Cook for 2 minutes.
4. Pour in the chicken stock and heavy cream. Add the smoked paprika, cayenne, and Tabasco sauce. Stir to combine and bring the mixture to a boil.
5. Reduce the heat to a steady simmer and cook, stirring occasionally, for 15-20 minutes. The liquid should reduce and thicken into a creamy sauce, and the cauliflower should be very tender.
6. While the grits are simmering, prepare the mushrooms. Heat the olive oil and butter in a large skillet over medium-high heat. Add the sliced portobellos and cook for about 5 minutes, until they begin to brown.
7. Add the minced garlic and chopped thyme to the mushrooms. Continue to cook for another 4-5 minutes, until the mushrooms are beautifully golden and caramelized. Season to taste with salt and set aside.
8. Once the grits are tender and creamy, stir in the shredded cheddar and grated Parmesan. Continue to cook over low heat, stirring constantly, for about 5 minutes until the cheese is completely melted and the ‘grits’ are smooth and luscious.
9. Season the grits with salt and pepper to taste. Immediately divide the warm grits among four bowls.
10. Top each bowl with a generous portion of the garlicky mushrooms, a few slices of crispy bacon (if using), and a sprinkle of fresh thyme or parsley for garnish. Serve hot.
Nutritional Information
• Nutrition Information
• Servings: 4
• Calories: 585 kcal
• Fat: 52g
• Protein: 18g
• Total Carbohydrates: 13g
• Fiber: 4g
• Net Carbohydrates: 9g
Pro Tips
• For a smoother, more authentic texture, use an immersion blender to briefly pulse the cauliflower mixture before adding the cheese. Be careful not to over-blend into a purée.
• Don’t skip toasting the corn grits! This small step adds a nutty, roasted corn flavor that makes the dish taste much more like traditional grits.
• This recipe is perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or stock to restore its creamy consistency.
• Turn this into a hearty dinner by swapping the bacon for blackened shrimp or sliced andouille sausage for a low-carb take on a classic Shrimp and Grits.
FAQ
Q: Are these cauliflower grits truly low-carb
A: Yes, this recipe is specifically designed for a low-carb lifestyle. According to the nutritional information, one serving contains only 9g of net carbohydrates, making it an excellent substitute for traditional high-carb corn grits.
Q: How do I get a smoother texture for my cauliflower grits
A: For a more authentic, velvety texture, use an immersion blender to briefly pulse the cauliflower mixture before adding the cheese. Be careful not to over-blend it into a purée; a few quick pulses are all you need.
Q: Can I make this recipe ahead of time
A: Absolutely! These cauliflower grits are perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream or stock to restore its original creamy consistency.
Q: What can I serve with cheesy cauliflower grits
A: This dish is very versatile. The recipe suggests topping it with garlicky portobello mushrooms and crispy bacon. For a heartier dinner, you can swap the bacon for blackened shrimp or sliced andouille sausage to create a low-carb version of shrimp and grits.
