Growing up in the South meant that cheese grits were a staple for morning breakfast. My dad made it a lot.We typically had it the classic way with ground corn, but as you know diabetes has changed my entire relationship with carbs.
While I do still enjoy grits from time to time, I wanted to offer up this alternative version.
It’s made with cauliflower, which I know you’re probably rolling your eyes at this point.
I will say though, that I nailed the texture. It is creamy, has great bite, and really good flavors for a Savory dish. While cauliflower does present strong in this dish, you won’t mind it. It’s REALLY good.
As always I ask Bryan to try it, and he thought it was great. Is not one to lie either, you guys know he doesn’t love vegetables.
Table of contents
How many carbs in a serving of grits versus a serving of cauliflower grits?
For one cup of grits alone, you’re looking at about 31 grams of carbohydrates, with less than 1 gram of fiber.
In comparison, one cup of cauliflower rice contains 4.8 grams of total carbs, and 3.2 grams of fiber.
It’s a huge difference! You’ll feel fuller longer with the cauliflower grits and they’re SO good.
Ingredients for Low Carb Cauliflower Cheesy Grits
- 4 slices of bacon + the reserved bacon oil
- One head of cauliflower
- one teaspoon granulated garlic
- 1/2 teaspoon of cayenne pepper
- half teaspoon salt
- quarter cup of Louisiana hot sauce
- one tablespoon of ground flax plus 3 tablespoons of water
- 2 and 1/4 cups whole milk
- cracked black pepper to taste
- 1 cup of shredded sharp cheddar
- a quarter cup of chopped green onion
How to make low carb cauliflower cheesy grits
On high heat Start by frying your four slices of bacon until brown and crisp. remove bacon from pan and drain on a paper towel oh, leave the bacon oil in the pan.
Prep your head of cauliflower. take half of your cauliflower, and add it to a blender. Puree this mixture until it looks thick and liquidy.
Add the other half of your cauliflower to your blender or food processor, and pulse it until the rest of the pieces are rice-like. Mix the two together and you should have a cauliflower puree with some texture. if it looks thick and textured (kind of chunky), you’re on the right track.
Turn off your burner
Carefully add your cauliflower to the bacon oil and stir. You’ll turn off the burner for these next few steps, so that you don’t overcook or burn your cauliflower.
Give your mixture a stir and turn on your burner back on to low heat.
Add your whole milk a half cup at a time while continuing to stir.
Continue to stir as the ingredients come together. You should see it thicken just a bit.
Add in your sharp cheddar cheese, and stir until the cheese has completely melted in.
Chop your bacon, and green onion to sprinkle on top of the mixture.