📝 About This Recipe
Experience the comforting, soul-warming textures of a Southern classic without the grains or the heavy carb load. This dish features riced cauliflower transformed into a creamy, buttery 'grit' consistency, topped with perfectly browned breakfast sausage and a hint of smoky heat. It is a hearty, protein-packed breakfast that proves Paleo eating can be just as indulgent and satisfying as the original comfort foods.
🥗 Ingredients
The 'Grits' Base
- 1 large head Cauliflower (grated into rice-sized pieces or pulsed in food processor)
- 1/2 cup Full-fat Coconut Milk (canned, shaken well for creaminess)
- 1/2 cup Chicken Bone Broth (low sodium)
- 2 tablespoons Nutritional Yeast (adds a dairy-free cheesy flavor)
- 2 tablespoons Ghee or Grass-fed Butter (use ghee for strict Paleo)
- 1/2 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Garlic Powder
The Sausage Topping
- 1 pound Bulk Pork Sausage (sugar-free, breakfast style or spicy Italian)
- 1 tablespoon Avocado Oil (for searing)
- 1/2 cup Yellow Onion (finely diced)
- 1/2 cup Red Bell Pepper (finely diced)
- 1/4 teaspoon Smoked Paprika
Garnish
- 2 tablespoons Fresh Chives (finely minced)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 pinch Red Pepper Flakes (optional for heat)
👨🍳 Instructions
-
1
Prepare the cauliflower by removing the leaves and stem, then use a box grater or food processor to create 'rice' grains. Set aside.
-
2
Heat a large skillet over medium-high heat and add the avocado oil.
-
3
Add the bulk sausage to the skillet, breaking it apart with a wooden spoon into small crumbles. Brown for 5-6 minutes until no pink remains.
-
4
Add the diced onions and red bell peppers to the sausage. Sauté for another 4 minutes until the vegetables are soft and the sausage is slightly crispy.
-
5
Stir in the smoked paprika, then remove the sausage mixture from the pan and set aside on a plate lined with a paper towel; keep the pan juices if desired for extra flavor.
-
6
In a medium saucepan or the same skillet (wiped clean), combine the riced cauliflower, coconut milk, and chicken bone broth.
-
7
Bring the mixture to a gentle simmer over medium heat. Do not let it reach a rolling boil to avoid curdling the coconut milk.
-
8
Cook the cauliflower for 8-10 minutes, stirring frequently, until the liquid has mostly absorbed and the cauliflower is tender and 'creamy'.
-
9
Stir in the ghee, nutritional yeast, garlic powder, and sea salt. The nutritional yeast will help thicken the 'grits' and provide a savory depth.
-
10
If the mixture is too thick, add a splash more broth; if too thin, simmer for 2 more minutes.
-
11
Taste the grits and adjust seasoning with extra salt or pepper as needed.
-
12
Divide the warm cauliflower grits into four bowls.
-
13
Top each bowl generously with the warm sausage and pepper mixture.
-
14
Garnish with fresh chives, cracked black pepper, and a pinch of red pepper flakes for a beautiful, vibrant finish.
💡 Chef's Tips
For the best texture, ensure you don't over-process the cauliflower into a mush; you want distinct 'grains'. If you find the coconut flavor too strong, use a mix of almond milk and broth instead. Squeeze the raw riced cauliflower in a kitchen towel before cooking if you want a thicker, less watery grit. To save time, you can buy pre-riced cauliflower from the produce section of most grocery stores. Always check your sausage labels to ensure there are no added sugars or non-Paleo fillers like cornstarch.
🍽️ Serving Suggestions
Serve alongside a soft-poached egg for an extra runny yolk 'sauce'. Pair with a side of sliced avocado for healthy fats and creaminess. Enjoy with a hot cup of black coffee or herbal tea. Add a dash of your favorite Paleo-compliant hot sauce for an extra kick. Serve with a side of sautéed kale or spinach to increase your greens intake.