Cheesy Cauliflower Grits are rich, creamy, buttery, and of course, cheesy. This low carb and keto-friendly grits alternative is equally as flavorful as traditional grits but with only 5 net carbs per serving.
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I first made this Cheesy Cauliflower Grits recipe to go along with spicy shrimp in my recipe for Keto Cajun Shrimp and Grits. Since then, I can’t even tell you how many more times I’ve made it.
The secret to getting this recipe as close to real grits as possible is all in the texture. I won’t try to lead you on about the flavor. It’s made with cauliflower, and while cauliflower can take on a lot of flavor, there will always be a bit of cauliflower’s natural taste in the mix, as well.
If you don’t absolutely despise cauliflower and love the buttery, cheesy texture of traditional grits, you will love this recipe!
Why This Recipe Works
This keto grits recipe is really quick and easy to make. You can enjoy it at breakfast, lunch, or dinner time.
It’s a kid friendly recipe and a great way to get them to eat more vegetables too. The texture is very similar to classic grits. The heavy cream and butter add richness and the cheese brings tons of flavor.
This recipe is low carb, keto friendly, and gluten free. There are just 5 net carbs per serving.
How To Make Cheesy Cauliflower Grits
Ingredients
- 1 large head of cauliflower, riced super-fine
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
- 1 cup heavy whipping cream
- 1 tablespoon unsalted butter
- 1 cup sharp cheddar cheese, shredded
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Rice the cauliflower super fine. Usually I would use a food processor to rice cauliflower, but to get it super fine, I use a blender and work in 2 batches. It’s okay if it clumps – it will break up when cooking.
Shred the cheddar cheese from a block to avoid added starches in pre-shredded bagged cheese.
Chef’s Tip: you want the cauliflower to be riced super fine. It shouldn’t be as coarse as cauliflower rice, but it also shouldn’t be as creamy as mashed cauliflower – otherwise you may as just call it cheesy mashed cauliflower. You want a little texture there to resemble the same texture as classic grits.
Create!
Add the cauliflower, salt, pepper, heavy cream, and butter to a large sauce pan and bring to a simmer over medium-high heat. The mixture should be fairly thick.
Cook, stirring often, until the cauliflower is tender, about 10 minutes. Remove from the heat and stir in the cheese.
Present!
Serve the grits topped with extra cheese and butter, if desired.
Tips and Techniques
- Make sure to rice the cauliflower super fine. It shouldn’t be as coarse as cauliflower rice, but it also shouldn’t be as creamy as mashed cauliflower. You want a little texture there to resemble the same texture as classic grits.
- You can use Parmesan cheese in place of cheddar cheese, if preferred.
- Store leftovers in an airtight container in the refrigerator. Use within 3 days.
FAQ’s
Can You Eat Grits On A Keto Diet?
Traditional grits made with boiled cornmeal or hominy are way too high in carbohydrates to be able to consume on a keto diets.
More Cheesy Cauliflower Recipes
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Cheesy Cauliflower Grits
Ingredients
- 1 head cauliflower * riced super fine (about 4 cups)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
- 1 cup heavy whipping cream
- 1 tablespoon unsalted butter
- 1 cup sharp cheddar cheese * shredded
Instructions
- Add the riced cauliflower, salt, pepper, heavy cream, and butter to a large sauce pan and bring to a simmer over medium-high heat. The mixture will be fairly thick.
- Cook, stirring often, until the cauliflower is tender, about 10 minutes. Remove from the heat and stir in the cheese.
- Serve the grits topped with extra cheese and butter, if desired.
Notes
Tips and Techniques
- Make sure to rice the cauliflower super fine. It shouldn’t be as coarse as cauliflower rice, but it also shouldn’t be as creamy as mashed cauliflower. You want a little texture there to resemble the same texture as classic grits.
- You can use Parmesan cheese in place of cheddar cheese, if preferred.
- Store leftovers in an airtight container in the refrigerator. Use within 3 days.
