Cauliflower grits with spicy shrimp is a healthier version of southern comfort food! Sauteed shrimp with bacon, creamy cauliflower grits, and fresh greens.

Instead of using grits made from stone-ground cornmeal, I’ve taken cauliflower and turned it into a fresh vegetable loaded side dish that still has the creamy texture you crave. You won’t believe how easy it is to substitute more nutritious ingredients into your meal with just a little creativity. This cauliflower grits recipe served with spicy shrimp will leave you satisfied and nourished.

  • Break it Down– For this recipe, I created the cauliflower rice with a simple cheese grater (big holes), or you can quickly process it in a food processor.
  • Size- You want them to be about the size of uncooked rice or corn kernels at the biggest.
  • Cook- The cauliflower is sautéed until softened and they recreate the smooth and creamy grits texture.
  • Texture- I used an immersion blender to quickly pulse some of the cooked cauliflower. I kept some of the rice grains intact, so it gives the slightly rough grit texture. A little bit of cashew milk or dairy milk makes the grits even more flavorful. The cheese is completely optional, just make sure to taste and season the cauliflower grits.
Cauliflower grits with spicy shrimp is a healthier version of southern comfort food! Sauteed shrimp with bacon, creamy cauliflower grits, and fresh greens.

Cauliflower Grits
  • 1 head cauliflower , (about 1 pound, yield 4 cups grated)
  • 1 cup unsweeted cashew milk , or coconut milk or whole dairy milk
  • 1 tablespoon unsalted butter , or ghee
  • 1/4 cup unsalted chicken stock , or vegetable stock
  • 1/4 teaspoon kosher salt
  • 1/4 cup grated sharp cheddar cheese
  • 1 pound shrimp , peeled and deveined (16/20 count)
  • 1/4 teaspoon kosher salt , divided
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon paprika
  • 4 slices bacon , (thick cut), chopped into 1/2-inch pieces
  • 1 tablespoon minced garlic , (about 4 cloves)
  • 1/4 cup yellow onion , diced into 1/4-inch cubes
  • 1/4 cup red bell pepper , diced into 1/4-inch cubes
  • 2 tablesppons olive oil , (to substitute bacon grease if desired)
  • 4 teaspoons lemon juice
  • 1/4 cup green onions , thinly sliced
  • 8 ounces swiss chard , (8 cups sliced into 1-inch strips)

Cauliflower Grits
  • Grate or add cauliflower florets to a food processor. You want the cauliflower to be about the size of rice grains.
  • Add cauliflower to a medium-size saute pan and cook over medium-high heat for about 5 minutes, constantly stirring to release some moisture from the vegetable.
  • Add one tablespoon of butter, 1/4 cup of cashew milk, ¼ cup of chicken stock and ¼ teaspoon salt. Stir and cook until moisture gets absorbed, and cauliflower cooks through about 5 minutes.
  • Using an immersion hand blender or blender, pulse cauliflower mixture until it resembles the texture of grits (smooth yet still grainy). You don’t want the mixture to be completely smooth.
  • Transfer back to the pan. Turn heat to medium and add in ¼ cup grated cheese, stir until melted. Slowly add about ½ to ¾ cup more cashew milk until the grits are smooth and creamy. Taste and season with more salt and pepper as desired. Keep warm over very low heat while making the shrimp.
Spicy Shrimp
  • In a medium sized bowl combine shrimp, ¼ teaspoon salt, ⅛ teaspoon pepper, ⅛ teaspoon cayenne pepper and ⅛ teaspoon paprika. Set aside. You can add more cayenne pepper if you like your shrimp really spicy.
  • Heat a large saute pan over medium-high heat. Add diced bacon and cook until crispy, frequently stirring, about 6 minutes. Transfer to a paper towel and drain. Keep two tablespoon of bacon grease in the pan, or you can remove and used two tablespoons of olive oil instead.
  • Heat pan to medium and add garlic and onion, stir and cook for 1 minute until fragrant. Add in the bell peppers and cook 1 minute.
  • Turn heat to medium-high and add shrimp. Cook for 2 minutes on one side, and 1 minute on the other until pink. Add in 4 teaspoons of lemon juice, 2 tablespoons green onions and cooked bacon. Stir to combine, cook about 1 minute. Transfer shrimp to a warm bowl.
  • In the same pan add the swiss chard. Cook on medium-high heat until wilted and tender, about 3 to 4 minutes. Season with salt and pepper.
Nutrition Facts
Cauliflower Grits with Spicy Shrimp
Amount Per Serving
Calories 184Calories from Fat 108
% Daily Value*
Total Fat 12g18%
Saturated Fat 5g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 30mg10%
Sodium 667mg28%
Potassium 448mg13%
Total Carbohydrates 12g4%
Dietary Fiber 5g20%
Sugars 3g
Protein 9g18%
Vitamin A93%
Vitamin C167%
* Percent Daily Values are based on a 2000 calorie diet