Gluten-Free, Soy-Free, Oil-Free, Vegan (of course!)
Southern comfort food isn’t generally known for being “healthy” or vegan-friendly; however, I am here to change that! Even though this dish is vegan and the traditional shrimp, cheese, and butter are missing, the grits are still extremely creamy and delicious, and the cauliflower is full of flavor! I’d say that this dish is a win!
For the grits:
- 1/2 of a cup of organic stone-ground yellow corn grits
- Two cups of almond milk (any plant-based milk will work, but I prefer almond milk for this recipe)
- 1/2 of a tsp. of tahini
- 1/8 of a tsp. of pepper (or to taste)
- Dash of salt (or to taste)
For the cajun cauliflower:
- One small head of cauliflower, chopped into small florets
- Two tsp. of garlic powder
- One and half tsp. of paprika
- One tsp. of onion powder
- One tsp. of dried thyme
- One tsp. of oregano
- 1/2 of a tsp. of celery seed
- 1/8 of a tsp. of chili powder
- 1/8-1/4 tsp. of salt (adjust to taste)
- 1/2 of a tsp. of pepper
- Dash of cayenne pepper
- Half of a tsp. of maple syrup
- Four tbsp. of water
- The juice from one lemon
- 1/4 of a cup of diced bell pepper (any color)
- Two tbsp. of diced green onion
How to make:
- Chop the cauliflower into small florets, then steam them until they are fork tender (about 15-20 minutes).
- While the cauliflower steams, bring the two cups of almond milk to a boil in a medium-sized pot, then stir in the grits, tahini, salt, and pepper.
- Simmer the grits with the lid on for about five to ten minutes, or until they become creamy and have absorbed most of the liquid (stir frequently to prevent sticking and burning).
- While the grits cook, mix the garlic powder, paprika, onion powder, dried thyme, oregano, celery seed, chili powder, salt, pepper, cayenne pepper, maple syrup, water, and lemon juice in a small bowl, then set them aside.
- Once the grits are done cooking, keep the lid on the pot and set the pot aside until its time to serve.
- Dice the bell pepper and green onions, then set them aside.
- Once the cauliflower florets are done steaming, place them in a medium-sized bowl, then pour, spread, and coat the cajun sauce evenly over each floret.
- Pour the grits into a bowl, then top them with the cauliflower, bell peppers, and green onions.
- Serve and enjoy!
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