Cauliflower Grits

Instructions

1. Step 1

   Pulse the cauliflower florets in batches until they resemble coarse grains.

   Ingredients used: 700.0 gr Cauliflower

   Cookware: Chef Knife, cutting board, food processor

2. Step 2

   Melt the butter in the saucepan over medium heat. Add the garlic and cook until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 6.0 gr Garlic, 28.0 gr Unsalted Butter

   Cookware: large saucepan, wooden spoon

3. Step 3

   Stir in the processed cauliflower, milk, salt, and black pepper. Cover, reduce to low heat, and cook until the cauliflower is very tender, stirring occasionally.

   Timer: 12 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 5.0 gr Salt, 180.0 ml Whole Milk

   Cookware: large saucepan, wooden spoon

4. Step 4

   Uncover and cook over medium heat, stirring frequently, until excess liquid evaporates and the mixture thickens.

   Timer: 4 min (fixed)

   Cookware: large saucepan, wooden spoon

5. Step 5

   Remove the saucepan from the heat. Blend briefly, leaving some small cauliflower pieces for a grits-like texture.

   Timer: 1 min (fixed)

   Cookware: Immersion Blender, large saucepan

6. Step 6

   Stir in the cheddar until completely melted and the grits are creamy.

   Timer: 1 min (fixed)

   Ingredients used: 100.0 gr Cheddar Cheese

   Cookware: large saucepan, wooden spoon

7. Step 7

   Divide the cauliflower grits among bowls and finish with the chives.

   Ingredients used: 6.0 gr Chive