Cauliflower Shrimp and Grits
Ingredients
- 1 medium-large head cauliflower
about 2 pounds, trimmed and cut into small florets
- 1 cup milk
I used unsweetened almond milk
- 2 Tablespoons butter
divided
- 1/2 teaspoon sea salt + more to taste
- to tastefresh ground black pepper
- 1/3 cup grated Parmesan + more for serving
- 1 lb. peeled and deveined tail-on medium shrimp
- 1 Tablespoon blackened seasoning
or cajun seasoning
- 2 tablespoons chopped fresh parsley
Directions
- 1
Add cauliflower into a food processor and pulse until the florets break down into fine pieces. You want it to be smaller than the size than cauliflower rice, about the size of regular grits and it's okay if it clumps together. This step might be easier done in two batches, depending on the size of your food processor.
- 2
Add 1 Tablespoon butter to a medium saucepan over medium heat. Transfer to a medium saucepan, pulse the remaining cauliflower and add that to the pan too. Add 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 taste. Add more salt and pepper if you'd like. Cover and keep warm.
- 3
Melt the remaining 1 tablespoon of butter to a large skillet over medium-high heat. Add the shrimp, blackened seasoning and toss until the shrimp are pink and just cooked through, about 4 to 5 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.
- 4
Divide the cauliflower grits among shallow bowls, top with the shrimp and garnish with fresh parsley. Serve immediately.
Cauliflower Shrimp and Grits
Similar Recipes
:max_bytes(150000):strip_icc()/236806-Chef-Johns-Shrimp-Grits-DDMFS-Beauty-4x3-f9373d2306f843de9001985fe522a385.jpg)
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Craving the comforting flavors of Southern shrimp and grits without the heavy feeling? This Cauliflower Shrimp and Grits recipe offers a delicious, lightened-up twist on the classic, delivering authentic taste with added veggies.
The brilliance of this dish lies in its clever substitution: creamy, savory cauliflower grits stand in beautifully for traditional grits, delivering all the texture and comfort you love with a lower carb count. This ingenious swap, utilizing a medium-large head of cauliflower, makes it special. Paired with perfectly seasoned blackened shrimp, it’s a vibrant, flavorful meal that feels indulgent yet is remarkably lighter and extra nutritious.
Prepare for a symphony of textures and tastes. You'll experience the rich, velvety smoothness of the cauliflower grits, made creamy with unsweetened almond milk (or dairy milk if you prefer) and subtly cheesy from Parmesan. This is beautifully contrasted by the tender, spicy kick of the perfectly cooked blackened shrimp. Each bite is balanced and satisfying, reminiscent of a beloved Southern staple but with a fresh, contemporary appeal. This dish proves that healthy eating can be incredibly flavorful and deeply comforting.
While the recipe calls for unsweetened almond milk in the cauliflower grits, you can certainly use dairy milk for a richer consistency. If you don't have blackened seasoning, cajun seasoning works wonderfully to give the shrimp its signature zesty flavor. For a vegetarian option, consider serving the cauliflower grits with roasted vegetables instead of shrimp.
This Cauliflower Shrimp and Grits is perfect for a weeknight dinner when you want something special yet quick, or as an impressive brunch dish. Serve immediately, garnished with extra grated Parmesan and fresh parsley, for a vibrant and satisfying meal.