Grits is traditionally a southern breakfast delicacy made from ground corn. In this recipe I’ve swapped out the corn with cauliflower for a fun low carb and much healthier spin! This recipe is full of flavor- its perfect for both breakfast or dinner alike !! Feel free to add cheese (dairy or nondairy) or heavy cream!
Paleo Grits.
- 3 Cups “Riced” Cauliflower
- 3/4 Cup Almond Flour
- 3 Cups Chicken broth
- 2 1/2 Tablespoon Starch (Potato, Tapioca or Arrowroot)
- 3 Tablespoons Butter (dairy or nondairy)
- 1/2 tsp powdered garlic (optional)
- Salt and Pepper to taste
- Blend a small head of cauliflower in a blender or food processor until it has a rice like consistency.
- Over medium heat bring the “riced” cauliflower, almond flour, chicken broth, starch and butter to a boil in a medium saucepan until thick.
- Add garlic, salt and pepper to taste
-Brittany-
{ 15 comments… read them below or add one }
OMG! Thank you for posting this, I miss grits with my fish! ^_^
This sounds awesome!
Please make a nut free version for AIP peeps!!
I’m
Intolerant to coconut or else I would..
Running cauliflower through the grating blade in a food processor worked really well for me. Grits are something I really missed, too. Thanks!
So so glad you enjoyed them!!
We just use buckwheat flour. Heat the water – about a cup, with buckwheat flour already stirred in (about 1/8 cup). Butter to taste. Adjust amounts of water/buckwheat to your desired thick/thinness. Constantly stir, as it thickens quickly once the water starts to simmer. Turn off heat, add shredded cheese of choice, sea salt, and other seasonings as desired – we like garlic and hot sauce. Buckwheat is not a grain – it is a forage plant seed related to rhubarb, and medicinally is helpful with blood glucose/diabetes. So quick and easy.
I have loved everything from your site and am excited, yet terrified, to try this. I am from the deep south and have an abiding love for grits. Hope this is close to the real thing.
Brittany, you are amazing. You have just allowed this paleo-southern gal to enjoy her #1 comfort food again. You ROCK!
How many servings does this make? Looks real good! I’m kinda tired of having sweet breakfasts and when I saw this on my ig I thought to myself I have to have this for breakfast tomorrow.
I would say roughly 2-3 good sized portions!
Hi, Brittany. I’m curious about your egg intolerance. It seems that you were able to tolerate them and now you cannot. I had been told that I should avoid eggs and lately my issues seems to have gotten much worse when I have eggs. I am also on Armour and wonder if that has made it get worse? It is so hard to be GF/DF and EF!!!
Hey Joyce- I haven’t been able to tolerate them for about 3 years..
I’m not sure what brought it on! I can for whatever reason eat duck eggs though – so you might look into trying them!
Thank you so much for getting back to me! Silly me keeps cheating on those above and I pay the price for it. So, everything that you make if it calls for eggs you just use the flax egg? Has anyone ever asked you to share what you eat in a day? Thanks!!!
I take small bites of the things that contain eggs- ( my intolerance only flares up if I eat a full serving) and then I eat the things that don’t have eggs.
If a recipe can be made without eggs I include the directions how to do so- flax eggs don’t work in all recipes across the board.
At least 70% of the recipes on here are egg free- lots for me to eat!
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