Receta Jalapeno Cauliflower “Grits”
Enjoy a classic Southern favorite without the guilt. These Jalapeno Cauliflower Grits takes on a creamy texture and is packed with a robust flavor.
Truth. I never liked grits. Well, actually, I never tasted grits until several years ago. I had conjured up in my brain that grits were gritty. Then I tasted them for the first time and it was love at first bite. Would you believe the grits I ate came from a Food Truck and was served with a slow cooked short rib on top? A fork tender short rib on top of creamy flavorful grits. It was a revelation to my taste-buds.
I haven’t had the opportunity to have some since that time. Luckily for me I found this recipe for cauliflower “grits” in Gosney’s cookbook Method of Procedure.
These “grits” are what comfort food is really all about. Comfort doesn’t necessarily mean laden with tons of carbs. The spice from the pepper was an incredible layer of flavor that made me refill my bowl several times.
I followed Gosney’s process to make these grits, but if I had to do it again, I would “rice” the cauliflower in a food processor first and save the trouble of trying to break up the pieces in the skillet as the recipe suggests. Get this and more delicious recipes from Method of Procedure.
Jalapeno Cauliflower "Grits" Author: Marlene Baird Nutrition Information Serving size: 172
Calories: 110
Carbohydrates: 6.2
Fiber: 1.5
Protein: 4.2
Prep time: 10 mins Cook time: 25 mins Total time: 35 mins
1 head Cauliflower, roughly chopped 1 Tablespoon Olive Oil 1 clove garlic, chopped 1 teaspoon Kosher Salt ½ teaspoons Ground Black Pepper 1 cup chicken or vegetable broth 1 can coconut milk (I used lite) ¼ cup grated Parmesan cheese 1 Tablespoon unsalted butter 1 jalapeno, seeded, and finely chopped ½ red pepper, seeded, and finely chopped 1 Scallion, thinly Sliced, Optional
Heat oil in a large skillet over medium high temperature. Add the onions and saute for 10 minutes. Add the garlic, salt and black pepper. Simmer for 5 minutes. Pour in the broth. Add the cauliflower and bring to a boil. Reduce heat to medium low and simmer for another 10 minutes. When the cauliflower begins to soften, start to break into smaller pieces. Pour in the coconut milk. Continue cooking until the cauliflower resembles the consistency of grits. Remove from heat. Add the cheese, butter, jalapeno, red pepper and scallions. Mix thoroughly. 3.4.3174
Thanks for stopping by and have a great day.
Marlene
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