Southern Fare Gets a Low-Carb Makeover With These Grits-Gone-Keto
In this keto take on a Southern classic, we used cauliflower in place of grits. A quick sauté of baby greens adds garlicky flavor and a dose of antioxidants.
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It turns out you can go low-carb and still have comfort too. While the practice of turning cauliflower into rice may not be new, turning cauli rice into buttery, cheesy grits – without actually using either of those things – is a low-carb eater’s dream come true.
Grits-Gone-Keto with Shrimp & Garlicky Greens
- 1 head cauliflower, cut into florets
- 1 tbsp extra-virgin olive oil
- 1⁄4 tsp each sea salt and ground black pepper
- 1 tbsp nutritional yeast
- 1 tbsp ghee, melted
- 1⁄4 cup hot water
- 1 tsp extra-virgin olive oil
- 1 clove garlic, minced
- 5 cups baby greens (kale, chard, spinach)
- 1 tsp fresh lemon juice
- 1⁄8 tsp ground black pepper
- 2 tbsp ghee
- 1 lb large frozen shrimp, peeled and deveined, thawed
- 1 1⁄2 tbsp Cajun seasoning
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Prepare grits: Place cauliflower on prepared sheet, toss with oil and season with salt and pepper. Roast for 25 to 30 minutes, or until lightly golden and fork tender.
- Transfer cauliflower to a food processor. Add yeast and ghee. Pulse to break down the cauliflower until mostly smooth, adding some of the hot water if needed to achieve desired consistency.
- Prepare greens and shrimp: In a large pan over medium-high, heat oil. Add garlic and sauté for 1 minute. Add greens and sauté 2 more minutes. Add lemon juice and pepper. Transfer to a plate.
- In same pan, heat remaining ghee. Add shrimp to pan and sprinkle with Cajun seasoning. Sauté until shrimp is just cooked through, about 2 minutes per side.
- Place cauliflower grits on a plate; top with greens and shrimp.
NOTE: If following our Meal Plan, freeze 2 portions for later in the week. Refrigerate remaining. Thaw and reheat when called for.
- Serving Size 1⁄4 of recipe
- Calories 277
- Carbohydrate Content 10 g
- Cholesterol Content 207 mg
- Fat Content 15 g
- Fiber Content 4 g
- Protein Content 27 g
- Saturated Fat Content 7 g
- Sodium Content 447 mg
- Sugar Content 3 g
- Monounsaturated Fat Content 6 g
- Polyunsaturated Fat Content 1 g