Cauliflower “Grits”

by Susan on January 23, 2012

Just a quick disclaimer to start: tonight’s recipe was not tried out on actual children. They’re at their father’s this weekend, so I tend to get a little experimental in their absence. I feel bold enough to share, though, because I will confess to not being a fan of cauliflower myself. I can’t really stomach the smell, texture or frankly any way I’ve ever had it prepared.

Many of my Paleo cookbooks and blogs I follow recommend using cauliflower as a substitute for grains like rice and grits. All of the recipes promise that somehow “riced” cauliflower no longer tastes like the real thing, and I just had to test the theory for myself. I’m happy to report that this evening’s grits were happily slurped by two cauliflower-wary adults.

The premise is simple: run cauliflower florets through a food processor until their texture resembles rice. Tonight I found that one large head yielded the 4 cups of “rice” that I needed for the recipe.

Cauliflower Grits

from Paleo Comfort Foods

4 cups riced cauliflower
1 cup almond meal
3 cups chicken stock
salt and pepper, to taste

Combine cauliflower, almond meal and stock over medium heat in a large saucepan. After it starts to bubble lower heat to medium-low and cover. Cook, stirring occasionally, for 20 minutes until liquid is absorbed. Season with salt and pepper.

Since I was taking advantage of the kids’ absence our grits were topped with shrimp. If your crew is down with the crustaceans, I highly recommend the entire recipe from Paleo Comfort Foods, which you can find on their site.

If not, I think these grits would taste delicious with some kid-friendly bacon, cheese and tomatoes like this or any other dish in which you might traditionally use polenta or grits.

You might be wondering… why not just make grits, or rice? Not that grains don’t have their place in most mouths and diets, but you can’t argue with the benefits of having vegetables stand in for starches from time to time. Cauliflower has a ton of phytonutrients and is a good source of vitamins C and K. It is also boasts a high fiber content and  loads of folic acid and potassium. It’s also lower in carbs and definitely less inflammatory to the body than grains and starches.

I promise a follow-up once I try my kids out on some reinvented cauliflower, and would love to hear if anyone tries (or has already tried) this method out in their own family!

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