Have you been wanting to up your breakfast game? Then try these dairy-free cauliflower grits, which take less than 30 minutes, are naturally low-carb, and will make your mornings AH-mazing.
Prepare the riced cauliflower. You can use one of the two methods listed above or check the FAQs for more options.
Add riced cauliflower, coconut milk, and nutritional yeast to a small pot and cook over medium-low heat for 4 minutes, stirring occasionally. Cauliflower will soften and the mixture will thicken.
Stir in dairy-free cheese shreds. Heat an additional 1 minute until cheese is melted. Stir to prevent the grits from sticking to the bottom of the pan.
Season with salt and pepper and serve as-is or with your favorite breakfast.
Notes
For authentic-feeling grits, I suggest running fresh cauliflower rice through a food processor to get that grit texture. You can use the cauliflower rice by itself, but the rice chunks are larger and may not feel like "traditional" grits.
You can use frozen cauliflower rice if you wish, but as stated above, this may change the texture and feel of your grits. I do not recommend running frozen through the food processor though– if you must use frozen just proceed with the recipe and remember that it may not be as “gritty.”
For loaded cauliflower grits, top with sautéed onions, bell peppers, hot peppers, or even hash browns.
Don’t want to use coconut milk? The coconut milk makes these grits creamy, but you can just use a splash of plant-based milk as a substitute. I don’t recommend using the full amount because your grits could feel watery.
Don’t want to use dairy-free cheese? Don’t! Just leave them out OR add toppings of your choice.