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
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
Prep: 30 minutes
Cook: 50 minutes
Yields: 2-4 servings
- 1 bunch baby turnips
- 1 bunch carrots
- 2 Tbsp olive oil
- 1/2 tsp sea salt
- 2 Tbsp balsamic vinegar
- 2 sprigs thyme
- 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
Vegetable Ingredients
Grits Ingredients
directions
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.
