Nothing says comfort food like warm, savory grits. Take a spin on the classic and try out Danny Seo’s Creamy Cauliflower Grits with Stonyfield® Yogurt! It’s a less guilty version – but you’ll still want to eat the whole bowl!

Cauliflower Yogurt Grits with Balsamic Glazed Root Vegetables

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By Danny Seo

• Vegetarian
• American
• Gluten Free
• Main Dishes
• Fall

Nothing says comfort food like warm, savory grits. Take a spin on the classic and try out Danny Seo's Creamy Cauliflower Grits with Stonyfield® Yogurt! It's a less guilty version - but you'll still want to eat the whole bowl!

Ready In: 1 hour 20 minutes

Level: medium

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Prep: 30 minutes

Cook: 50 minutes

Yields: 2-4 servings

Print Recipe

Vegetable Ingredients

• 1 bunch baby turnips
• 1 bunch carrots
• 2 Tbsp olive oil
• 1/2 tsp sea salt
• 2 Tbsp balsamic vinegar
• 2 sprigs thyme




Grits Ingredients

• 1 small head cauliflower
• 1 yellow onion
• 2 Tbsp olive oil
• 1 + 1/2 tsp sea salt
• 3 Tbsp nutritional yeast
• 1 can coconut milk
• 1 + 1/2 c Stonyfield Organic Whole Milk Greek Plain Yogurt

directions

Vegetables:

Step 1

Preheat oven to 400° F.

Step 2

Peel and quarter the turnips and carrots lengthwise, reserving one inch of the green tops. Toss with olive oil and salt.

Step 3

Spread on a parchment-lined baking tray and roast vegetables for 20 minutes.

Step 4

Toss vegetables with balsamic vinegar and cook for additional 5 minutes.

Step 5

Destem thyme and use to garnish vegetables.

Grits:

Step 1

Trim cauliflower florets off stalk and pulse in a food processor until rice consistency is formed (approximately 3 cups).

Step 2

Peel and chop an onion into a rough small dice (approximately 1 ½ cups).

Step 3

Preheat olive oil in a medium pot over medium heat and add chopped onion and salt. Cook onion for 3 to 5 minutes, stirring occasionally.

Step 4

Add cauliflower and cook for an additional 2 minutes.

Step 5

Stir in nutritional yeast and can of coconut milk (approximately 2 cups) and bring mixture to a simmer. Reduce heat, cover and simmer for 10 minutes or until tender and creamy, stirring every few minutes to prevent mixture from scorching the bottom of the pot.

Step 6

Transfer 2 cups of the cauliflower mixture into a blender along with Greek Stonyfield yogurt and blend until smooth. Return back to pot, rewarm, taking care not to boil, and serve garnished with balsamic glazed root vegetables and thyme.