Cauliflower Grits
This was served to me at a recent East Point Farmers Market by Cooper, the chef at The Feed Store in College Park. He topped it with sauteed shrimp so it was the best play on a classic shrimp and grits! Give it a try – He was kind enough to share the recipe with all of us.
Ingredients:
1 large head of cauliflower
1 pint half and half (if you want to make lighter, I suggest substituting some of this with chicken stock)
1/2 tsp. chopped shallots or green onions
1/2 tsp garlic, chopped
1/4 cup garlic cloves
2 T parmesan
Salt and pepper to taste
Olive Oil
Preparation:
First, take your head of cauliflower and grate the florets on a box grater.
Save the stalks.
Gather grated cauliflower and put aside.
Meanwhile rough chop the cauliflower stalks and place in a pot with your garlic cloves.
Pour 1/2 and 1/2 in until it covers the cauliflower and garlic.
Boil until tender, then place in a blender and puree.
Set aside.
In a hot saute pan with a little olive oil, add your grated cauliflower, chopped garlic and shallots or onion.
Saute until it starts to turn a little brown. Add in enough of the cauliflower cream mixture to cover, bring to a boil, drop to a simmer and reduce.
When the liquid thickens up, sprinkle in parmesan and add salt and pepper to taste.
Top with sauteed or grilled shrimp and enjoy!
