Savory, cheesy grits are one of my favorite comfort foods. Fortunately it’s easy to transition them from a high-carb treat to a keto staple. Cauliflower is so versatile and as we all know, it can substitute everything from rice to creamy mashed potatoes. This recipe takes cauliflower to a beautifully satisfying middle ground with texture complimented by a savory cream and sharp cheddar accent. Add a protein packed vegetarian topping of smoky roasted mushrooms, and walnuts, and you have a version of grits that beats corn any day!
The key to this brunch delicacy is the processing of the cauliflower. It’s important to process the florets cold and steam them in the pot with a bit of water. Processing hot cauliflower will give you to mashed or whipped cauliflower, and steaming them too long will do the same. Feel free to add a bit of extra water as a last step for runny grits, or try it with less liquid for a heartier grit.
I used half and half opposed to heavy cream because you can achieve that creamy mouth feel without going so high in calories that you feel uncomfortable with your macro nutrients. Heavy cream will certainly work with this recipe and would be perfect for breaking a fast with what we all look for, fat! Cooking keto is all about finding what satisfies both your hunger and your appetite!
Yields 4 single servings of Roasted Mushroom and Walnut Cauliflower Grits
The Preparation
- 6 ounces baby portobello mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon rosemary
- ½ cup walnuts, chopped
- 1 tablespoon smoked paprika
- 2 tablespoons olive oil
- 588 g cauliflower, 1 medium head
- ½ cup water
- 1 cup half and half
- 1 cup shredded sharp cheddar
- 2 tablespoons butter
- Salt to taste
The Execution
1. Heat oven to 400°F and line a cookie sheet with foil. Combine the sliced mushrooms, minced garlic, rosemary, walnuts, and smoked paprika in a small dish and drizzle with olive oil. Toss to coat and season with salt.
2. Spread the mixture evenly on the cookie sheet and roast in the oven for 15 minutes.
3. Process one head of cauliflower florets in a food processor by pulsing until very fine.
4. Steam the processed cauliflower in a medium pot, covered, with ½ cup water for 5 minutes or until the mixture is slightly tender. You don’t want it to be too soft since it will need to resemble grits.
5. Pour half and half into the cauliflower grits, stir and simmer on medium-low heat for 3 minutes. This is just enough time to heat the milk.
6. Stir in the sharp cheddar and butter and reduce heat to low until the mixture is creamy and well combined. Season with salt to taste. If you like your grits runny add another ¼ c. water.
7. Remove roasting pan from the oven once your mushrooms are soft and the edges are a deep brown.
8. Serve the cauliflower grits hot, topped with the mushroom mixture and extra butter if desired!
This makes a total of 4 servings of Roasted Mushroom and Walnut Cauliflower Grits. Each serving comes out to be 455 Calories, 36.5g Fats, 11.28g Net Carbs, and 15.28g Protein.
| Roasted Mushroom and Walnut Cauliflower Grits | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| 6 ounces baby portobello mushrooms | 49 | 0.99 | 7.55 | 3.7 | 3.85 | 5.58 |
| 3 cloves garlic, minced | 13 | 0.04 | 2.98 | 0.2 | 2.78 | 0.57 |
| 1 tablespoon rosemary | 11 | 0.5 | 2.11 | 1.4 | 0.71 | 0.16 |
| ½ cup chopped walnuts | 383 | 38.15 | 8.02 | 3.9 | 4.12 | 8.91 |
| 1 tablespoon smoked paprika | 19 | 0.88 | 3.67 | 2.4 | 1.27 | 0.96 |
| 2 tablespoons olive oil | 239 | 27 | 0 | 0 | 0 | 0 |
| 1 medium (588 g) cauliflower | 147 | 2.65 | 29.22 | 11.8 | 17.42 | 11.29 |
| 1 cup half and half | 298 | 25.14 | 11.45 | 0 | 11.45 | 7.57 |
| 1 cup shredded sharp cheddar | 457 | 27.64 | 3.49 | 0 | 3.49 | 25.84 |
| 2 tablespoons butter | 204 | 23.04 | 0.02 | 0 | 0.02 | 0.24 |
| Totals | 1820 | 146.03 | 68.51 | 23.4 | 45.11 | 61.12 |
| Per Serving(/4) | 455 | 36.5 | 17.13 | 5.85 | 11.28 | 15.28 |
This makes a total of 4 servings of Roasted Mushroom and Walnut Cauliflower Grits. Each serving comes out to be 455 Calories, 36.5g Fats, 11.28g Net Carbs, and 15.28g Protein.
The Preparation
- 6 ounces baby portobello mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon rosemary
- ½ cup chopped walnuts
- 1 tablespoon smoked paprika
- 2 tablespoons olive oil
- 1 medium cauliflower
- ½ cup water
- 1 cup half and half
- 1 cup shredded sharp cheddar
- 2 tablespoons butter
- Salt to taste
The Execution
- Heat oven to 400°F and line a cookie sheet with foil. Combine the sliced mushrooms, minced garlic, rosemary, walnuts, and smoked paprika in a small dish and drizzle with olive oil. Toss to coat and season with salt.
- Spread the mixture evenly on the cookie sheet and roast in the oven for 15 minutes.
- Process one head of cauliflower florets in a food processor by pulsing until very fine.
- Steam the processed cauliflower in a medium pot, covered, with ½ cup water for 5 minutes or until the mixture is slightly tender. You don’t want it to be too soft since it will need to resemble grits.
- Pour half and half into the cauliflower grits, stir and simmer on medium-low heat for 3 minutes. This is just enough time to heat the milk.
- Stir in the sharp cheddar and butter and reduce heat to low until the mixture is creamy and well combined. Season with salt to taste. If you like your grits runny add another ¼ c. water.
- Remove roasting pan from the oven once your mushrooms are soft and the edges are a deep brown.
- Serve the cauliflower grits hot, topped with the mushroom mixture and extra butter if desired!
