You can have your grits on a low carb day! This is surprisingly delicious breakfast porridge. It offers the creamy goodness of a bowl of grits.
I like to buy riced cauliflower at Trader Joe’s because it’s a real time saver and theirs in a nice consistency. They sell it fresh or frozen. The frozen cooks a little faster. If you like, you can grate your cauliflower or pulse it in a food processor to make the “rice” for this recipe.
Keep riced cauliflower on hand for several great options.
Dairy-Free, Gluten-free, Paleo, Whole30, Wildfit Fall
Ingredients
- 3 cups riced or grated cauliflower
- 1 cup chicken broth
- 1/2 cup water
- 2 tbsp. Almond flour
- 2 tbs. Arrowroot starch
- 1 5 ½ oz. can coconut milk
- Sea Salt to taste
(Makes 2 servings)
- Combine the cauliflower, chicken stock and water in a pot and bring to a boil
Cover and reduce to a simmer, add a pinch of salt and simmer slowly for a good 15-20 minutes - Next add the almond flour and they arrowroot powder and stir well to blend all your ingredients. The grits should be soft
- Add the coconut milk. I like to keep these small cans on hand!
Blend well and continue simmering a few minutes more on low with the lid off
I like ½ tablespoon of real maple syrup on mine. - With a couple of soft-boiled eggs this provided me with a filling breakfast with about 19 grams of protein.
- Another good way to enjoy this is to add crumbled bacon over the top of the grits, You can add fresh berries, too!
- TIP: Pack the second serving in a re-heat able container for a quick week-day breakfast! Just warm it up and add your toppings
