• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Legally Healthy Blonde
  • Home
  • Recipes
    • Pasta Recipes
    • Instant Pot Recipes
    • Gluten-Free Recipes
    • Drinks
    • Soups
    • Salad Recipes
    • Sides & Appetizers
    • Sauces
    • Italian Meals
    • Asian Meals
    • Desserts
  • About Me
  • Work With Me
    • Private Catering
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About Me
  • Work With Me
    • Private Catering
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Instant Pot Recipes

    Cheesy Cauliflower Grits (Vegan)

    Published: Jul 13, 2021 · Modified: Dec 28, 2021 by Emily · This post may contain affiliate links.

    Share This Recipe!

    127 shares
    Jump to Recipe Print Recipe

    Cheesy Cauliflower Grits are the BEST low-carb & vegan southern dish! Just pulse some cauliflower and cook it up. You'll get the exact same taste and texture as grits, way faster and way healthier! Make this stovetop or Instant Pot in under 15 minutes!

    photo of cauliflower grits in a bowl on a white cloth
    disclosure

    Growing up in the south, I learned to love a cheesy and buttery bowl of grits. In fact, I still love it! While I am by no means anti-carb, using cauliflower instead of ground corn can be a much more nutritious option. It is equally as hearty and delicious, but much lighter, and it cooks SO quickly!

    In this recipe we use a food processor to pulse some raw cauliflower until it is a sandy grit-like texture. Then we cook it either on the stovetop or in the Instant Pot (1 minute cook time!) with vegan cheddar, vegan cream cheese, and some non-dairy milk. Let it thicken and then serve it hot and enjoy your lower-carb and calorie meal!

    Why you'll love this recipe

    • Extra Vegetables - Looking to get an extra serving of vegetables in your day? These grits will do the trick for you!
    • Hearty & Filling - This meal is so filling even after just a few bites! The cauliflower is so satisfying yet light.
    • Healthier Southern Meal - I love southern food but sometimes it can be very very heavy. This lighter version will keep you moving the rest of the day!

    What you need for this recipe

    Ingredients and Substitutions:

    photo of ingredients with labels
    • Cauliflower Head - 1 head of RAW cauliflower. This recipe will not work with cooked cauliflower!
    • Water - For boiling
    • Vegan Cheddar - I like using Violife, but anything works!
    • Vegan Cream Cheese - If you can't get this, unsweetened coconut cream or cashew cream will work!
    • Non-Dairy Milk - Almond, cashew, pea, oat – anything works! Just make sure it is unsweetened and unflavored.

    Equipment:

    • Instant Pot or Stove Pot/Pan
    • Large wooden spoon
    • Food Processor

    How to make this recipe in the Instant Pot

    Step 1: Prepare the Cauliflower

    Begin by chopping the cauliflower head into small pieces.

    Add these cauliflower pieces to a food processor. Depending on the size of your processor, this may take multiple times to process the entire head.

    photo of raw cauliflower in food processor

    Pulse until you get a texture that looks similar to uncooked grits.

    Step 2: Pressure Cook

    Add all of the pulsed raw cauliflower to your Instant Pot along with ½ cup of water.

    Close the lid on the Instant Pot, set the valve to sealing position, and pressure cook on high for 1 minute.

    Once the timer goes off, perform a quick release until the floating pin drops, then open the lid.

    Step 3: Finishing Touches

    Fluff the cooked cauliflower with a fork.

    Add ¼ cup of non-dairy milk, 1 cup vegan cheddar, 1 tablespoon of vegan butter, and 1 tablespoon vegan cream cheese to the cauliflower grits.

    photo of cooked cauliflower grits with cheeses added

    Stir until well combined and until the cheese has melted.

    Season with 1 teaspoon of salt.

    Serve hot and garnish with more butter, black pepper, and chopped chives

    How to make this recipe on the stovetop

    Step 1: Cook the Cauliflower Grits

    Follow the above listed steps for preparing the grits in the food processor.

    Add all of the processed, raw cauliflower to a large non-stick pan.

    To this, add ½ cup water and bring to a rapid simmer.

    Simmer for about 5 minutes, stirring continuously, until the cauliflower has cooked and the water begins to evaporate.

    photo of cooked cauliflower grits

    Step 2: Finishing Touches

    Add the vegan cheese, cream cheese, milk, and butter to the pan and cook a few more minutes, until all of the cheeses have melted.

    Season with 1 teaspoon salt, serve hot, and garnish with more butter, black pepper, and chopped chives.

    photo of finished dish

    Expert Tips

    • If you like spice, add some chopped jalapeños to this recipe before cooking the cauliflower!
    • Feel free to cook this in broth instead of water for extra flavor!
    • Be sure to only use RAW cauliflower, not cooked. If you put cooked cauliflower in the food processor, it will become mushy.

    Recipe FAQs

    Are cauliflower grits low-carb?

    Yes! While cauliflower is still a carb, it is mush lower in carbohydrates than corn grits would be. Additionally, the fiber makes this a great option for those who look at net carbs!

    How long will cauliflower grits last?

    These cauliflower grits should last anywhere from 4 days to a week in the fridge when stored in an airtight container. Always inspect before eating leftover food!

    Are cauliflower grits paleo?

    YES. Cauliflower grits can easily fit into a keto, paleo, vegan, or Whole30 lifestyle!

    If you enjoyed this recipe, you may also like

    Jalapeño Cheese Grits (Vegan)

    Creamy Vegan Spinach Polenta

    Vegan Cauliflower Spinach Risotto Recipe

    Cheesy Cauliflower Grits (Vegan)

    Cheesy Cauliflower Grits are the BEST low-carb & vegan southern dish! Just pulse some cauliflower and cook it up. You'll get the exact same taste and texture as grits, way faster and way healthier! Make this stovetop or Instant Pot in under 15 minutes!
    5 from 2 votes
    Print Pin Rate
    Course: Appetizer, Breakfast, Main Course
    Cuisine: American, Gluten-free, Southern
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 4 people
    Calories: 148kcal
    Author: Emily

    Equipment

    • Food processor
    • Instant Pot or Non-stick Pan

    Ingredients

    • 1 head Cauliflower
    • ½ cup Water
    • ¼ cup non-dairy milk
    • 1 cup Vegan cheddar
    • 1 tablespoon Vegan butter
    • 1 tablespoon Vegan cream cheese
    • 1 teaspoon Salt

    Instructions

    Instant Pot Instructions

    • Begin by chopping the cauliflower head into small pieces. 
    • Add these cauliflower pieces to a food processor. Depending on the size of your processor, this may take multiple times to process the entire head. 
    • Pulse until you get a texture that looks similar to uncooked grits. 
    • Add all of the pulsed raw cauliflower to your Instant Pot along with ½ cup of water. 
    • Close the lid on the Instant Pot, set the valve to sealing position, and pressure cook on high for 1 minute. 
    • Once the timer goes off, perform a quick release until the floating pin drops, then open the lid. 
    • Fluff the cooked cauliflower with a fork. 
    • Add ¼ cup of non-dairy milk, 1 cup vegan cheddar, 1 tablespoon of vegan butter, and 1 tablespoon vegan cream cheese to the cauliflower grits. 
    • Stir until well combined and until the cheese has melted. 
    • Season with 1 teaspoon of salt. 
    • Serve hot and garnish with more butter, black pepper, and chopped chives

    Stovetop Instructions

    • Begin by chopping the cauliflower head into small pieces. 
    • Add these cauliflower pieces to a food processor. Depending on the size of your processor, this may take multiple times to process the entire head. 
    • Pulse until you get a texture that looks similar to uncooked grits. 
    • Add all of the pulsed cauliflower to a large non-stick pan along with ½ cup water
    • Bring to a rapid simmer
    • Simmer for about 5 minutes, stirring continuously, until the cauliflower has cooked and the water begins to evaporate. 
    • Add the vegan cheese, cream cheese, milk, and butter to the pan and cook a few more minutes, until all of the cheeses have melted. 
    • Season with 1 teaspoon salt, serve hot, and garnish with more butter, black pepper, and chopped chives.

    Notes

    Recipe copyright Legally Healthy Blonde. For educational or personal use only.
      • If you like spice, add some chopped jalapeños to this recipe before cooking the cauliflower!
      • Feel free to cook this in broth instead of water for extra flavor!
      • Be sure to only use RAW cauliflower, not cooked. If you put cooked cauliflower in the food processor, it will become mushy.
      • Nutrition Information is for 1 serving, which is ¼th of this recipe. 
        • Calories: 148 cal
        • Total Fat: 10.5 grams
        • Total Carb: 13.6 grams
        • Protein: 2.8 grams

      Nutrition

      Calories: 148kcal
      Tried this Recipe? Pin it for Later!Mention @LegallyHealthyBlonde or tag #LegallyHealthyBlonde!

      More Instant Pot Recipes

      • Instant Pot Millet (Quick & Fluffy)
      • Creamy Vegetable Soup (Vegan)
      • Vegan Congee Recipe (Instant Pot)
      • Instant Pot Orzo (Vegan)

      Reader Interactions

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Primary Sidebar

      Welcome! I'm so glad you're here :)

      Hi, I'm Emily! I am the classically trained chef-recipe creator behind Legally Healthy Blonde. I love fancy pasta, a good martini, and cooking impressive meals for myself and friends! I created LHB to share my passion of cooking and entertaining with everyone! If you love feel-good food that looks & tastes impressive, you're in the right spot!

      Learn more about me →

      Let's Be Friends!

      • Facebook
      • Instagram
      • Pinterest

      Seafood Recipes

      The Best Creamy Lobster Ravioli Sauce

      Fancy Lobster Pasta with Cream Sauce

      Healthy Fish Tacos (With Cod)

      Scallop Crudo with Mango Sauce

      hamachi in a plate.

      Easy Hamachi Crudo (Yellowtail Sashimi)

      salmon pasta on a pink plate.

      Penne al Salmone (with Fresh Salmon)

      Popular Recipes

      Creamy Vegan Miso Ramen Noodles

      Sourdough Stecca Bread (No Knead Baguette)

      Confit Garlic (Stovetop, Oven, & Instant Pot)

      Hibachi Fried Rice With Yum Yum Sauce

      Creamy Vegan Tuscan Pasta (Instant Pot)

      Cowboy Caviar

      Vegan Cowboy Caviar Dip

      Footer

      ↑ back to top

      Legally Healthy Blonde

      Privacy Policy & Terms of Use

      About

      Contact

      Services

      As an Amazon Associate I earn from qualifying purchases.

      Copyright © 2022 Legally Healthy Blonde

      • 14