Low Carb Cauliflower Grits

Cauliflower Grits

 

 

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.

Cauliflower Grits
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Ingredients
  1. 1 Head Cauliflower
Instructions
  1. Preheat oven to 275°.
  2. Clean off leaves and end of core.
  3. Tent with foil and bake 2-3 hours depending of how large your head is.
  4. Cut into florets including the core, let cool completely, and process.
  5. 5-6 Servings
  6. 14 Calories, 1.1g Protein, .3g Fat, 2.7g Carbs, 1.3g Fiber 1.4g Net Carbs
Notes
  1. The sky's the limit with this.
  2. I used a rather large head and got 6 servings and of course that will vary depending on head size.
  3. 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.
  4. That is my ½ cup scoop in the picture.
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