Heart Attack Cauliflower Grits Food
HEART ATTACK CAULIFLOWER GRITS
We are not low carbers, but boy are these good. Recipe adapted from "500 Low-Carb Recipes". We adore these with Shrimp Jambalaya - see recipe. Unsure yield. You could add some garlic if you like.
Provided by charlie 5
Categories Cauliflower
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Simmer the cauliflower in water with the milk added in (it will keep the cauliflower from turning color). When very tender, drain well.
- With a hand masher, smash the cauliflower while mixing in the cream cheese, butter, and cheeses to the cauliflower. Salt and pepper to taste.
Nutrition Facts : Calories 306.5, Fat 23.6, SaturatedFat 13.9, Cholesterol 72.7, Sodium 528.6, Carbohydrate 9.9, Fiber 2.9, Sugar 3.8, Protein 16
SHRIMP AND CAULIFLOWER "GRITS"
Cauliflower can be sneaky--especially when it subs for corn in grits. Whether you're not a fan of regular grits or you're looking to add more vegetables to your diet, riced cauliflower simmered in water and finished with butter and Parmesan is an impressive alternative to the real thing.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pulse about half of the cauliflower in a food processor until the florets break down into finer pieces about the size of grains of rice (it's totally fine if they clump; think of this step as cauliflower "rice" gone wrong). Transfer to a medium saucepan, pulse the remaining cauliflower and add that to the pan too. Add the milk, 1 tablespoon of the butter, 1/2 teaspoon salt and several grinds of pepper and bring to a simmer over medium-high heat. Simmer, stirring frequently, until the mixture is soft and smooth and looks like grits, about 10 minutes. Remove from the heat, stir in the Parmesan and adjust the seasoning with more salt and pepper if you'd like. Cover and keep warm.
- Season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic and cayenne if using and cook, tossing, until the shrimp are pink and just cooked through, 3 to 4 minutes. Remove from the heat, add the parsley, lemon juice and 1 tablespoon water and stir to coat the shrimp with the sauce. Season with salt and pepper.
- Divide the cauliflower grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.
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