This grain free alternative for grits is both delicious and simple to make. The cauliflower and cheese go very well together and it can also be used as a risotto recipe. Easy recipe to turn vegan if desired.
Combine the milk and cornstarch until dissolved into a slurry.
Set the temperature to 250°F/120 °C (medium-low). Once preheated add the butter and allow it to melt completely.
Raise the temperature to 325°F/ 165°C (medium), then add the sliced mushrooms and cook for 3 minutes or until they begin to toast.
Add the ingredients and lower the temperature to 300°F/150°C (medium), then cook for 2 minutes or until the cauliflower begins to look slightly translucent.
Stir the slurry before adding to the pan to make sure it is all dissolved. Add to the pan and cook the grits for 5 minutes or until thickened and the cauliflower is soft.
Add the following ingredients and cook for 30 seconds to 1 minute or until the cauliflower grits look creamy and all the cheese has melted.
Turn off the heat and and transfer to serving bowls. Sprinkle a little shredded mozzarella and enjoy with stir fried vegetables, a fried egg or shrimp.
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