Low Carb Cauliflower Grits. Came upon this recipe in a rather unusual way. All I really needed was some mashed cauliflower but I didn’t want to go to the trouble of cooking it, and squeezing all the water out of it, so I decided to see if I slowly baked a whole head at 250° that maybe most of that water would evaporate. That part of it worked really well although but I did have to bake it for quite a while. I covered it with foil and just forgot about it for about 2 hours. Because of this little find I no longer even make mashed cauliflower as this is so much easier, faster, more versatile, and you can freeze and thaw it with no “weeping” of any liquid.
Since it turned out to be much drier than I thought it would be, instead of using my stick blender I put it is my processor. Well dang…it DID NOT mash…at all. Then I put it in a bowl and used the stick blender and that was a no-go too. It really ended up looking like kinda dry cooked grits with a few specks from the roasting process which actually prompted me to make the Polenta Cakes recipe instead. So I got to thinking what else I could do with this and my mind began to ran amuck. Since I had leftovers from the polenta cakes I froze the rest of it. You can use this instead of mashed cauliflower in Grillades & Cheesy Cauliflower “Grits” or any other recipe that calls for mashed cauliflower and there are a lot of them on this site. It can be used under Beef & Blue Cheese Parmesan Bake with Swiss Cream Steak or Braised Short Ribs the newest Cajun Shrimp & Grits and the list could go on and on. I’m even thinking you might make a warm breakfast cereal with a little cinnamon and heavy cream, or maybe plain with some butter, toasted pecans and Sugar-Free Maple Syrup drizzled on it and here it is Cauliflower Grits Cereal. Only thing I didn’t use was butter (I forgot). Low carb cauliflower grits, so easy.
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- 1 Head Cauliflower
- Preheat oven to 225°.
- Clean off leaves and end of core and yes, do keep the core as you are throwing money into the garbage if you don't.
- Quarter each head that you are roasting.
- Roast 2-2½ hours, turn off oven and let cool.
- Let cool completely, and process. It can be used this way very easily but I take the extra step of then using my immersion blender to make it finer.
- 4 ½ C Servings
- 21 Calories, 1.7g Protein, .5g Fat, 4.0g Carbs, 2.0g Fiber 2.0g Net Carbs
- The sky's the limit with this.
- The pictures are done with 2 heads and you can easily do 2-3 heads at a time, portion it out and freeze it for later use. If you do this I would turn oven down to 225° and let 'em go for at least 2½-3 hours.
- That is my ½ C scoop in the picture.
Do you cover with foil, or bake open? Doesn’t foil keep it wet?
Hi Tas,
If I remember correctly, the first time (long ago) I covered it LOOSELY with foil and after that I did not. It gets a bit brownish on the outside as seen in the picture and if you turn your oven to 225° you won’t even get much of that. This is one of the most versatile recipe I make and it goes with so many things.