Cauliflower “Grits”

As I wrote in my review of Dr. Rob Thompson’s book The Glycemic Load Diet, I’ve been working to reduce the amount of starch and higher glycemic food items in my diet. To be honest, sometimes it’s just plain not fun. I grew up in a household where dinner every night included a protein, a vegetable or two, sometimes fruit, and a starch. I’m not sure if it’s the New Englander background or what, but it also wasn’t uncommon to find a bread basket at the dinner table, either. And let’s not even get into the near-daily desserts! Not to say that any of this is wrong – it’s actually healthy and balanced, and everyone else in my family is healthy, strong, and at a normal weight. I just got the luck of the draw with not-so-fun hormones.  

All that said, sometimes I miss the routine of having a starch with dinner. I’ve heard things about people using cauliflower in low carb versions of mashed potatoes and pizza crust, so I thought I’d try using cauliflower in another typically high glycemic food: grits.

With surprisingly simple ingredients, the most difficult part of this recipe is processing the cauliflower – AKA it’s not a difficult recipe at all. I’m sure the flavors could be changed with different spices and herbs, for whatever flavor profile you’re going for, but below is what I did.

Cauliflower Grits

• 10 oz.. raw cauliflower florets
• 1 Tablespoon butter or olive oil
• salt, pepper, and garlic powder to taste

1. In a food processor, process the cauliflower florets until they resemble a fine, gritty texture.
2. Heat a nonstick skillet over medium-high heat.
3. Pour the cauliflower “grits” into the skillet and begin stirring around until they start to seem softer and more tender – about a couple minutes.
4. Add olive oil or butter and seasonings to taste (note – you may desire more butter, but that’s up to you).

This makes 2-3 servings. With butter (or an equal 100 calories per tablespoon fat equivalent), the cauliflower grits work out to be around 54 calories per 1/3-cup serving or 80 calories per 1/2-cup serving.

We enjoyed ours with some seared salmon and roasted tomatoes topped with some julienned basil and a small spring of rosemary from our apartment garden. Such a simple, mouth-watering meal!