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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
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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
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