Prep Time: 30 MINUTES
Serves: 2-4
Cook Time: 50 MINUTES
Ingredients
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 cups Stonyfield Organic Whole Milk Greek Plain Yogurt
Instructions
- Vegetables: Preheat oven to 400° F.
- Peel and quarter the turnips and carrots lengthwise, reserving one inch of the green tops. Toss with olive oil and salt.
- Spread on a parchment-lined baking tray and roast vegetables for 20 minutes.
- Toss vegetables with balsamic vinegar and cook for additional 5 minutes.
- Destem thyme and use to garnish vegetables.
- Cauliflower Yogurt Grits: Trim cauliflower florets off stalk and pulse in a food processor until rice consistency is formed (approximately 3 cups).
- Peel and chop an onion into a rough small dice (approximately 1 ½ cups).
- 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.
- Add cauliflower and cook for an additional 2 minutes.
- 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.
- 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.
![Stonyfield Organic Greek Whole Milk Yogurt, Plain, 30 oz.; Multi-Serving Yogurt](https://www.stonyfield.com/wp-content/uploads/2023/02/YoBaby-Lifestyle-Images-70.png)
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