Cajun Shrimp and Cauliflower Grits – A healthy take on a traditional southern recipe. Whole30 and Paleo, this recipe is a quick and tasty dish.
What is Cauliflower Grits?
I’m going to start by saying this dish is delicious, but if you’re expecting cauliflower to taste exactly like grits, you’re going to be disappointed. The cauliflower makes a great substitute. The texture is similar, but the taste is different. Again, not bad, but not corn grits.
Corn is one of the hardest grains for me to avoid. Tacos are my favorite food, after all. Corn isn’t one of my primary triggers for my psoriasis, but the ways I like to eat corn doesn’t help with my inflammation. Luckily, I like grain-free tortillas, and these cauliflower grits are delicious.
How to Make Cauliflower Grits
Fresh or frozen cauliflower can be used in this dish, but I only tested it with frozen. Fresh cauliflower may need more cooking time, so during the cooking process, you may want to taste the mixture often and cook for additional time to achieve the desired texture.
Chicken stock and almond milk help give a creamier taste to the cauliflower. I also used nutritional yeast to help add a cheesy flavor. This is optional.
How to Make Cajun Shrimp
Shrimp comes in all sizes. I personally prefer to purchase the largest shrimp possible when making a dish where it will be the star. Shrimp is the main focus in this recipe, so I want to use a jumbo, meaty, shrimp. If I’m making a stir fry or cioppino with lots of veggies or different kinds of seafood, I’ll use a medium shrimp if they’re the cheaper option.
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