Time: 35 min.
Complexity: easily
Servings: 4

In this recipe, cauliflower is used as a substitute for grits in the diet. This dish is a more advanced version of corn grits, a traditional dish of the American South. This dish is a great treat if you're following a grain-free diet or just looking for a delicious, healthy dinner. The cauliflower is pureed in a food processor until it resembles grains, then simmered in almond milk until it reaches a porridge-like consistency. It makes a delicious low-carb side dish rich in healthy fiber. Serve with sauteed garlic shrimp and braised collard greens.

Ingredients:

• 1 large head of cauliflower (about 1 kg), trimmed and divided into small florets
• 1.5 cups almond milk
• 4 tbsp. l. olive oil
• 1/3 cup vegan nutritional yeast (optional*)
• 6 kale leaves, stems trimmed, leaves cut in half lengthwise and finely shredded (about 4 cups)
• 0.6 kg medium shrimp, peeled and deveined, tails left on
• 2 large cloves garlic, minced
• A pinch of cayenne pepper (optional)
• 1/4 cup parsley, coarsely chopped
• Juice of half a lemon + lemon wedges for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cauliflower, leafy cabbage, shrimps, almond milk, ground cayenne pepper, parsley

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Preparation:

Step 1
• In a food processor, pulse about half of the cauliflower florets until they're the size of a grain of rice (it's okay if they're a bit lumpy). Transfer to a medium saucepan, chop the remaining cauliflower, and add it to the same saucepan.
Step 2
• Add the almond milk, 1 tablespoon olive oil, 1/2 teaspoon salt, and a few grinds of black pepper and bring to a boil over medium-high heat. Simmer, stirring frequently, until the mixture is soft, smooth, and porridge-like, about 10 minutes. Remove from the heat, stir in the nutritional yeast, if using, and season with salt and pepper to taste. Cover and keep warm.
Step 3
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the cabbage, season with salt and pepper, and cook, stirring, until slightly wilted and tender, 2-3 minutes. Transfer to a bowl and keep warm. Wipe the skillet clean.
Step 4
• Season the shrimp with salt and pepper. Heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the shrimp, garlic, and cayenne pepper, if using. Cook, stirring, until the shrimp are pink and cooked through, 3-4 minutes. Remove from heat, add the parsley, lemon juice, and 1 tablespoon of water, and stir to coat the shrimp.
Step 5
• Divide the cauliflower porridge among bowls. Top with the cauliflower, shrimp, and sauce. Serve with lemon wedges.
  
  
  Note *
  
  Nutritional yeast is an inactive yeast culture grown on molasses and contains proteins, lipids, and vitamin B12. It is used in cooking to enhance the cheesy flavor and impart a fluffy texture to curds.

Votes: 20