Gourmet Cauliflower Cheese Grits


These gourmet cauliflower cheese grits are made with sharp white cheddar (or Gruyere) cheese and topped with fresh parmesan for a golden au gratin crust.

gourmet cauliflower cheese grits




These gourmet cauliflower cheese grits are a new and healthy version of these gourmet Gruyere cheese grits that my family loves. When I make the cauli version with Gruyere, it is almost identical in taste~just different in texture.

The gourmet cauliflower cheese grits really are easy to make. I keep a head of cauliflower pretty much all the time, and I whip these “grits” up as a healthy side when we need a potato-like substitute.

gourmet cauliflower cheese gritsThe recipe uses a whole head of cauliflower which is really easiest to boil. It can be steamed in an Instant Pot, but I personally find it quicker to just break into chunks and steam on the stovetop in a saucepan using a steamer basket.

Cheese: Use fresh and grate it yourself; you’ll be amazed at how much better it is! I use either extra sharp white cheddar or Gruyere. I cut the block into chunks and toss into my Ninja. A few pulses, and the cheese is ready. I’ll do the same with the cauliflower~a few pulses and it is “riced.”

Freshly grated parmesan takes this over the top and gives it the golden au gratin crust. A light sprinkling of paprika gives it the added color.

Baking dish: In this photo, the grits are in a scalloped pie plate that although pretty, is not my favorite for these grits. It is a deep dish, and I much prefer using a larger quiche or gratin dish. The larger dishes allow the cauliflower to spread out more and get more of the yummy golden brown, cheesy crust.

Make Ahead: You can steam and process (rice) the cauliflower early in the day. Keep the riced cauliflower in the fridge in a colander so that any excess moisture can escape. When ready to make, just add the other ingredients and bake per recipe.

I link below to items that I used and similar ones that are good for making and serving these cauliflower grits.

If you give these gourmet cauliflower cheese grits a try, please let me know your thoughts and how they turn out! As always, thanks so much for stopping by. Wishing you a joyful, blessed, and savvy day!!!

gourmet cauliflower cheese grits

Gourmet Cauliflower Cheese Grits


  • 1 head cauliflower, stem removed and cut into florets
  • 1 cup grated sharp white cheddar (or Gruyere)
  • 1/2 cup fresh parmesan cheese, grated
  • 1 egg, beaten
  • 3 TB butter, melted
  • 1/4 tsp garlic salt
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • paprika, for garnish


  1. Preheat oven to 350 degrees.
  2. Place cauliflower florets into steamer basket.
  3. Place basket in saucepan with 1-2 inches water; bring water to boil.
  4. Place lid on pan (it may not fit completely); keep water to a low boil.
  5. Steam 15-20 minutes or until florets are easily pierced with a fork.
  6. When done, lift steamer basket from pan; allow cauliflower to drain/cool in basket.
  7. When cool, grate cauliflower or pulse gently in a food processor until chopped small.
  8. Place cauliflower, cheddar, egg, butter and seasonings in a bowl; mix well.
  9. Spread mixture into large baking dish sprayed with cooking spray.
  10. Sprinkle with parmesan and paprika.
  11. Bake 15 minutes or until golden.
Nutrition Information
Serving Size 1
Amount Per Serving Calories 337Total Fat 35gSaturated Fat 22gCholesterol 92mgSodium 306mgCarbohydrates 6gSugar 2gProtein 2g

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  1. I am happy to be the first to review this wonderful recipe. I am an experience cook and I can generally tell by looking at a recipe if it will be good or not. I googled at least 10 low carb or Keto recipes for Cheesy cauliflower grits. All of the others advised to rice the cauliflower first then cook it. This one has you cook first then rice. I decide this one would give me a texture closer to grits. I followed the recipe exactly with the tiny alteration of using extra sharp white cheddar cheese and aded a touch more salt. The dish came out perfectly beautiful with a wonderful crust created by the parmesan topping. The inside while not exactly like grits was similar and definitely gave you that grits feeling. I served this under braised short ribs for a delicious low carb meal. My husband who is not a cauliflower eater is still talking about the meal this morning. This is a wonderful side dish to substitute for scalloped potatoes or Mac and cheese as well. I ate leftovers for breakfast, and will polish the rest off later today. Love this recipe and will definitely be making again. Thank you for posting it. I made pic but don’t know how to post them here. I used a gratin cast iron dish and it was the perfect size.

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