Cheesy Cauliflower Grits (Cajun-Style, Low Carb)

Creamy cauliflower grits mounded on a white plate, topped with shredded cheddar and chopped parsley, with a bunch of fresh parsley behind
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Introduction

Technically, grits are made from ground corn. So yes, we’re borrowing the name with these cauliflower grits, and no, they’re not going to taste like corn. But that doesn’t mean they don’t taste GOOD! What they share with a good pot of grits is that soft, creamy, spoonable texture that makes them so good alongside shrimp or sausage. Add plenty of cheddar, butter, and a little Cajun seasoning, and now we’re talking. Is your mouth watering yet? We’re getting hungry just writing about it.

Getting that texture starts with frozen cauliflower rice. The trick is keeping it from turning soupy, because frozen cauliflower brings along a surprising amount of water. So we put it straight into a wide, dry skillet and let that water cook off before adding the butter, onion, and cream. Once the extra moisture is gone, the cheddar melts into something creamy instead of swimming in liquid. Let’s get into it!

Ingredients for cauliflower grits: cauliflower rice in a glass bowl, heavy cream in a measuring jug, chopped onion, shredded cheddar, strips of white cheddar in a measuring cup, a stick of butter, a quarter cup of melted butter, and spoons of Cajun seasoning and garlic powder

Why the Cauliflower Rice Goes in Frozen

Thawing the bag in the microwave first doesn’t get rid of the water. It just turns the ice into a puddle for the rice to sit in. Straight from the freezer into a wide, uncovered skillet, the water cooks off as you stir, and the wide pan gives the steam somewhere to go.

It’s ready when the pan no longer looks wet and the rice is tender but still has a little bite. That should take about 5 minutes, not 10, 15, or 20. Go by the look rather than the clock.

Cheesy Cajun Cauliflower Grits

5 net carbs
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Yield
6 servings
Course
Side Dish
Cuisine
American

Ingredients

Nutrition Facts

6 servings per recipe
Trans Fat 0g 0% 0g 0%
Sugar Alcohols 0g 0% 0g 0%
Allulose 0g 0% 0g 0%

About these numbers: We are home cooks, not certified nutritionists. Nutrition is shared as a courtesy. We pick a representative product for each ingredient, and our recipe system works out the totals from the amounts in this recipe, so please treat them as a helpful estimate rather than a guarantee. The brands you buy, any swaps you make, and how generously you portion the recipe will all move these numbers.

Directions

  1. Cook the frozen cauliflower rice dry.

    Put the frozen cauliflower rice straight from the freezer into a large, wide skillet over medium heat. Don't thaw it or microwave it first. Cook it uncovered, stirring often, until the water it releases has evaporated from the pan and the rice is tender but still has some bite, about 5 minutes. Transfer it to a bowl and set it aside.

  2. Soften the onion in butter.

    Add 1 tablespoon of the butter and the chopped onion to the same skillet. Cook, stirring, until the onion begins to soften.

  3. Return the cauliflower rice to the skillet.

    Add the cauliflower rice back to the skillet with the onion, then pour 1 tablespoon of melted butter over it.

  5. Add the cream and seasonings.

    Pour in the heavy whipping cream, then stir in the Cajun seasoning, garlic powder, and salt and pepper to taste.

  6. Simmer until thickened.

    Bring the mixture to a light boil, then lower the heat and simmer gently, stirring now and then, until the cauliflower is cooked to your liking and the mixture has thickened.

  7. Melt in the cheeses.

    Turn the heat to low and stir in the sharp cheddar and the white cheddar until they melt into the grits. Taste, and adjust the salt, pepper and Cajun seasoning.

  8. Finish each serving with butter.

    Divide the grits among 6 plates or bowls and top each one with about 1 teaspoon of the remaining butter, 2 tablespoons in all, so it melts over the hot grits as they're served.

Notes

  • Use the cauliflower rice frozen. It goes into the dry skillet straight from the bag, and the first step is done when the pan no longer looks wet and the rice still has some bite. Water left in the pan ends up in the cream.
  • The 1½ teaspoons of Cajun seasoning is a starting point, to taste. For a milder pot, start with ½ teaspoon and add more once the cheese is in.
  • Cajun seasoning blends vary in heat and salt, so taste the grits after the cheese melts before deciding whether they need more salt.
  • Use unsalted butter here so you can adjust the salt after adding the cheddar and Cajun seasoning.
  • A little chopped parsley or extra shredded cheddar makes a nice topping.
  • Contains dairy (butter, cream and cheese).

Grits, Not Mashed Cauliflower

Mashed cauliflower is cooked soft and blended smooth. These are neither. The cauliflower stays riced, the cream simmers down around it until it’s thick, and the cheese melts in over low heat, so what you get is creamy with small, tender grains all the way through. You can see it on the spoon.

Creamy cauliflower grits heaped on a wooden spoon held over the pan, flecked with parsley and black pepper, the small grains visible

If smooth and fluffy is what you’re after, our cheesy mashed cauliflower shepherd’s pie puts a proper mash on top of the filling.

Why We Divide the Butter

There are 4 tablespoons of butter in this recipe, and they don’t all go in at once. Half goes in while it cooks: a tablespoon with the onion, and a tablespoon melted over the cauliflower rice when it goes back into the pan. The other half waits until the grits are on the plates, about a teaspoon on each of the six servings, so it melts over the top as you serve them.

Making It Milder (or Hotter)

Cajun seasoning isn’t one thing. Blends vary in how much heat and how much salt they carry, so the 1½ teaspoons is a starting point rather than a rule. For a milder pot, use ½ teaspoon and taste before adding more. If you like it hotter, add more a pinch at a time once the cheese is in.

Hold the salt until the end. The cheddar and the seasoning blend both bring salt of their own, so taste after the cheese has melted and season from there.

What to Serve With Cauliflower Grits

Shrimp and grits is the obvious one, and these work as the grits half of it. They’re also good next to smoked or andouille sausage, or under a piece of chicken. Our smoked chicken breast on the Ninja Woodfire grill is a good match if you’re already firing up the grill.

Leftovers

Get leftovers into the refrigerator, covered, within two hours of cooking, and eat them within three to four days. Reheat them gently over low heat, stirring as they warm, until they’re hot all the way through, to 165°F.

Frequently Asked Questions

Do cauliflower grits taste like real grits?

Not like corn, no. The likeness is in the texture, which is soft and spoonable with a little grain to it. The flavor comes from the cheddar, cream, butter and Cajun seasoning.

How do I make cauliflower grits less spicy?

Start with ½ teaspoon of Cajun seasoning instead of 1½, then taste once the cheese has melted and add more if you want it.

Are cauliflower grits low-carb?

Yes. These use cauliflower rice instead of cornmeal, though they still contain some carbs from the cauliflower, onion and cream. Check the nutrition panel for the amount in one serving.

If you make them, tell us in the comments what you served them with.