Roasted Mushroom and Walnut Cauliflower Grits

This makes a total of 4 servings of Roasted Mushroom and Walnut Cauliflower Grits. Each serving comes out to be 452 calories, 38.8g fats, 9.7g net carbs, and 15.5g protein.

📝 Ingredients

• 6 ounce cremini mushrooms (sliced)
• 3 teaspoon fresh garlic (minced)
• 1 tablespoon dried rosemary
• 1/2 cup walnuts (chopped)
• 1 tablespoon smoked paprika
• 2 tablespoon olive oil
• 588 gram cauliflower
• 1/2 cup water
• 1 cup half-and-half
• 1 cup sharp cheddar cheese (shredded)
• 2 tablespoon butter
• salt (to taste)

👨‍🍳 Instructions

1. 1Heat oven to 400F and line a cookie sheet with foil. Combine the sliced mushrooms, minced garlic, rosemary, walnuts, and smoked paprika in a small dish and drizzle with olive oil. Toss to coat and season with salt.
2. 2Spread the mixture evenly on the cookie sheet and roast in the oven for 15 minutes.
3. 3Process one head of cauliflower florets in a food processor by pulsing until very fine.
4. 4Steam the processed cauliflower in a medium pot, covered, with ½ cup water for 5 minutes or until the mixture is slightly tender. You don’t want it to be too soft, since it will need to resemble grits.
5. 5Pour half and half into the cauliflower grits, then stir and simmer on medium-low heat for 3 minutes. This is just enough time to heat the milk.
6. 6Stir in the sharp cheddar and butter and reduce heat to low until the mixture is creamy and well combined. Season with salt to taste. If you like your grits runny, add another ¼ cup water.
7. 7Remove roasting pan from the oven, once your mushrooms are soft and the edges are a deep brown.
8. 8Serve the cauliflower grits hot, topped with the mushroom mixture and extra butter if desired!