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 Go to recipes By Danny Seo Vegetarian American Main DishesNothing 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: 01:20 Level: medium Prep: 00:30 Cook: 00:50 Yields: 2-4 servings Print RecipeVegetable Ingredients1 bunch baby turnips1 bunch carrots2 T olive oil1/2 t sea salt2 T balsamic vinegar2 sprigs thymeGrits Ingredients1 small head cauliflower1 yellow onion2 T olive oil1 + 1/2 t sea salt3 T nutritional yeast1 can coconut milk1 + 1/2 C Stonyfield Organic Whole Milk Greek Plain YogurtdirectionsVegetables: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.