Came upon this recipe for Cauliflower Grits in a rather unusual way. All I really needed was some mashed cauliflower but I didn’t want to go to the trouble of squeezing all the water out of it so I decided to see if I slowly baked a whole head at 275° that maybe most of that water would evaporate. That part of it worked really well although I did have to bake it for a long time. I covered it with foil and just forgot about it for more than several hours. Because of this little find I no longer even make mashed cauliflower as this is so much easier and faster.
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 and the list could go on and on. I’m even thinking you might make a warm breakfast cereal with a little cinnamon, Just Like Sugar Brown 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).
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 1 Head Cauliflower
- Preheat oven to 275°.
- Clean off leaves and end of core.
- Tent with foil and bake 2-3 hours depending of how large your head is.
- Cut into florets including the core, let cool completely, and process.
- 5-6 Servings
- 14 Calories, 1.1g Protein, .3g Fat, 2.7g Carbs, 1.3g Fiber 1.4g Net Carbs
- The sky's the limit with this.
- I used a rather large head and got 6 servings and of course that will vary depending on head size.
- 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 250° and let 'em go for at least 3-3½ hours.
- That is my ½ cup scoop in the picture.