Cauliflower "Grits" with Tomato-Mushroom Gravy


Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro


  • 3 cups cauliflower florets (from 1 2-lb. head)
  • 3 cups low-sodium chicken broth
  • 3 tablespoons fine yellow cornmeal
  • 4 ounces Cheddar cheese, shredded (about 1 cup)
  • 1 pint grape tomatoes
  • Olive oil cooking spray
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons hot brewed coffee
  • 1 teaspoon cornstarch
  • 1/4 cup thinly sliced scallions


  1. Preheat broiler with oven rack 6 inches from heat. Process cauliflower florets in a food processor until finely chopped.

  2. Bring 1 1/2 cups of the broth to a boil in a large saucepan over high heat. Whisk in cauliflower and cornmeal. Reduce heat to medium. Cook, whisking often, until thickened, 3 to 4 minutes. Remove from heat; stir in Cheddar.

  3. Place tomatoes in an ovenproof skillet; mist with cooking spray. Broil, stirring after 2 minutes, until skins are blistered and tomatoes pop, about 5 minutes. Transfer to a small bowl.

  4. Melt butter in same skillet over high heat. Add mushrooms, salt, and pepper; cook, stirring, until lightly browned, 6 to 7 minutes. Add tomatoes, coffee, and 1 3/8 cups of the remaining broth. Simmer until liquid is reduced by half, about 4 minutes. Stir together cornstarch and remaining 2 tablespoons broth. Add to mushroom mixture. Cook, stirring constantly, until mixture thickens, about 1 minute. Remove from heat; add scallions. Divide cauliflower mixture among 4 shallow bowls. Top with mushroom mixture. 

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  • Add a super sauce: Give your basic grits a nutritional upgrade with a power ingredient: mushrooms.
  • Yield: 4

Nutritional Information

Calories per serving: 267
Fat per serving: 17g
Saturated fat per serving: 10g
Cholesterol per serving: 44mg
Fiber per serving: 4g
Protein per serving: 15g
Carbohydrates per serving: 17mg
Sodium per serving: 631mg
Iron per serving: 2mg
Calcium per serving: 233mg
Robin Bashinsky