Mushroom and Cauliflower "Grits"

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.

2

Servings

10 Mins

Prep Time

11 Mins

Cook Time

Prep

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Mix the Milk and Cornstarch

Combine the milk and cornstarch until dissolved into a slurry.

  • Whole Milk(or plant based milk)1 cup
  • Cornstarch1 Tbsp.

Cooking Steps

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1. Add the Butter to a Preheated Pan

Set the temperature to 250°F/120 °C (medium-low). Once preheated add the butter and allow it to melt completely.

  • Unsalted Butter(or plant based butter)2 Tbsps.

2. Add and Cook the Mushrooms

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.

  • Cremini Mushrooms(or button thinly sliced)1 cup

3. Add and Cook the Cauliflower and Garlic

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.

  • Riced Cauliflower(riced)2 cups
  • Garlic Clove(finely chopped)1

4. Add the Milk Slurry and Cook the Grits

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.

  • Milk Slurry(or plant based milk)all

5. Finish the Grits

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.

  • Shredded Mozzarella Cheese(or plant based cheese)½ cup
  • Kosher Salt1 tsp.
  • Black Pepper10 turns

6. Remove and Serve as Desired

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.

  • Mozzarella Cheese(or plant based cheese)as needed