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Creamy Cauliflower Grits
Prep Time: 5 minutes
Cooking Time: 15 minutes
4 slices of bacon
16 ounces of cauliflower rice
1 teaspoon of sea salt
½ teaspoon of black pepper
1 teaspoon dried garlic powder
Pinch of dried nutmeg
½ cup plain & unsweetened almond milk
8 ounces of leftover cooked chicken
OPTIONAL: a few fresh parsley sprigs
Cook bacon in a cast-iron skillet on medium heat until crispy and set aside.
Add cauliflower rice and sauté until it has wilted about 3 minutes.
Add sea salt, black pepper, dried garlic powder, and dried nutmeg and toss with a metal spatula.
Crumble bacon and add back to the skillet.
Remove from the stove and add about 1/3 of the rice mixture to a blender with the almond milk and blend until creamy.
Add creamed rice back to the skillet and stir together until it resembles the consistency of grits.
Serve topped with leftover chicken and optional fresh parsley.
Store any leftovers in a glass container in the fridge for 1-2 days.
Net Carbs: 7