Happy New Year! Who doesn’t love the Southern staple Grits and Greens? I am coming to you today with a healthier version that you will want to try for yourself! Whole30 Southern Cauliflower Grits and Collard Greens is a tasty spin on one of my favorite meals.
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I am doing Whole30 his month and today is day FIVE for me. Just like I swore that I would NEVER do Whole30 (this is my second round), I also swore that I would NEVER like cauliflower as a substitute for things like pizza crust, rice or GRITS. It just sounds so wrong. But, in my desire for something comforting and creamy, I jumped right into the cauliflower craze with this dish.
Why substitute cauliflower for grits?
While doing Whole30, grains like grits are not compliant. In fact, ALL grains are completely out. Cauliflower makes an excellent substitute for grains such as rice, quinoa and yes, GRITS!
Why Did I Make This Recipe For Whole30 Southern Cauliflower Grits and Collard Greens?
Let me tell ya. If Cauliflower grits are wrong. I don’t wanna be right. They won’t ever replace good old stone ground grits, but if you are looking for a grain free substitute, they are perfect. Picture this: “grains” of cauliflower simmered with clarified butter and a bit of diced onion in chicken broth and canned coconut milk. As the liquid evaporates the cauliflower grits absorb all the flavors and become rich and creamy. I won’t say they are just like grits. But, they are darn close to the texture and mouth feel of real grits.
I had some fresh collard greens leftover from New Year’s Day, so I decided to try my hand at making a Whole30 compliant version of Grits and Greens. Whole30 compliant bacon is the base flavor for my collards. I served the grits and collards with yummy chicken sausage to make a complete Whole30 meal. Fortunately, this recipe left me plenty of leftovers for about three more meals, too.
What is riced cauliflower?
Cauliflower rice is simply raw cauliflower that has been chopped or grated into small rice-sized bits. You can make your own cauliflower rice or buy it already riced. I have found it in the freezer section and in the fresh produce section. I am super happy to buy it already prepped because it’s a huge time saver. But, you have a head of cauliflower already on hand, here is a great post on how to “rice” it. When I make my own cauliflower rice, I like to use the food processor.
What ingredients do I need to make Whole 30 Southern Cauliflower Grits and Collard Greens?
- Clarified butter or Ghee for creating a buttery richness in the grits. You can make your own or buy it.
- Yellow onion gives the cauliflower grits a punch of flavor.
- Cauliflower rice is available fresh or frozen. You can also make your own by finely chopping a head of cauliflower.
- Chicken or Vegetable Broth is one of the liquids in the grits.
- Canned coconut milk is key to creating creamy cauliflower grits. Dairy is not allowed on Whole30.
- Salt
- Bacon give the collards a beautiful saltiness. Feel free to omit if you don’t eat meat.
- Fresh collard greens
- Fresh garlic cloves
- Salt
- Pepper
If you are doing Whole30, make sure to read all the labels to be sure all of your ingredients are Whole30 compliant.
My first go with this recipe, Whole30 Southern Cauliflower Grits and Collard Greens, was a winner. It’s not often that I get a win the first time I create a dish. You will be so thrilled that this dish turns out so TASTY!
If you are looking for other Whole30 or Paleo recipes…
Check out this Whole30 Snack Board, this yummy salad or these No-Bake Brownie Bites.
Whole30 Southern Cauliflower Grits and Collard Greens
Ingredients
For the Grits
- 1 TBSP clarified butter
- 1/4 cup yellow onion finely diced
- 12 oz bag of Cauliflower "rice"
- 1.5 cups chicken broth
- 1/2 cup canned coconut milk
- 1/2 tsp salt
for the Collards
- 3-4 pieces of bacon cut into 1/2" pieces
- 1/2 cup yellow onion thinly sliced
- 1 lb fresh collards, roughly chopped
- 4 cloves of garlic roughly chopped
- 2-3 cups chicken broth
- 1 tsp salt
- 1 tsp ground black pepper
Instructions
- Heat a medium sized sauce pan over medium-high heat. Add clarified butter. Then add in diced onion. Saute onion for 3 minutes then add in cauliflower "rice". You can use the frozen or fresh versions of this. You can also make your own riced cauliflower for this.
- Saute the cauliflower with the onion for another 2-3 minutes.
- Add in salt, broth and coconut milk. Bring to a boil and then quickly reduce heat to a simmer. Let "grits" simmer for 30-40 minutes, until most of the liquid is evaporated and the cauliflower is tender and creamy. Salt to taste.
- While grits are simmering, prepare the collards. Start by heating a large pot or Dutch oven over medium-high heat.
- Add the chopped bacon to the pot. Cook until bacon is crisp.
- Remove bacon from the pan and pour off the bacon drippings, leaving a tablespoon of bacon grease in the pot.
- Add the onions to the pot and cook for 3 minutes until they start to soften.
- Add in the collard greens and stir well. When they just being to wilt, add the garlic and 2 cups of chicken broth.
- Add the bacon back into the pot. Add salt and pepper. Stir well.
- Then cover the pot and simmer for 30-45 minutes, or until your favorite consistency. I tend to like mine on the crunchier side, so I usually do about 30 minutes. You can also add more broth is you want more pot liquor.
