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Creamy Cauliflower Grits

Chef Sarah Steffans

Creamy Cauliflower Grits

Serves 2

 Do you miss those tasty country grits in the morning? These creamy cauliflower grits will make you forget all about them!


Prep Time: 5 minutes

Cooking Time: 15 minutes



 4 slices of bacon

16 ounces of cauliflower rice

1 teaspoon of sea salt

½ teaspoon of black pepper

1 teaspoon dried garlic powder

Pinch of dried nutmeg

½ cup plain & unsweetened almond milk

8 ounces of leftover cooked chicken

OPTIONAL: a few fresh parsley sprigs




 Cook bacon in a cast-iron skillet on medium heat until crispy and set aside.

 Add cauliflower rice and sauté until it has wilted about 3 minutes.

 Add sea salt, black pepper, dried garlic powder, and dried nutmeg and toss with a metal spatula.

 Crumble bacon and add back to the skillet.

 Remove from the stove and add about 1/3 of the rice mixture to a blender with the almond milk and blend until creamy.

 Add creamed rice back to the skillet and stir together until it resembles the consistency of grits.

 Serve topped with leftover chicken and optional fresh parsley. 

 Store any leftovers in a glass container in the fridge for 1-2 days. 





Calories: 384

Carbs: 7

Net Carbs: 7

Protein: 40

Fat: 20