Cheesy Cauliflower Grits with Mushroom and Tomato Gravy. Get your fill of vegetables with this flavorful meal ready in about 20 minutes!
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Cheesy Cauliflower Grits with Mushroom Tomato Gravy

Cheesy Cauliflower Grits with Mushroom and Tomato Gravy. Get your fill of vegetables with this flavorful meal ready in about 20 minutes!
Course Main Course
Cuisine American
Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes
Servings 4
Author Kelly @ Trial and Eater

Ingredients

  • 1 medium head cauliflower (about 3 cups florets, chopped or "riced" into grit-sized pieces)
  • 3 cups vegetable broth , divided
  • 3 tablespoons flour (or other thickener such as fine yellow cornmeal)
  • 1 cup shredded sharp cheddar cheese (4 ounces)
  • 1 pint grape tomatoes
  • 2 tablespoons unsalted butter
  • 8 ounces mushrooms (I used baby bella mushrooms, sliced)
  • 1 teaspoon cornstarch (or more flour)
  • salt and pepper to taste
  • thinly slices scallions/green onions for garnish

Instructions

  • In a large pot, bring 1.5 cups of the broth to a boil. Reduce heat to medium, add cauliflower and flour (or your thickener) and cook about 3 minutes until thickened. Stir in cheese, remove from heat.
  • Place tomatoes in an ovenproof skillet and broil in oven until tomatoes pop, about five minutes. Transfer tomatoes to small bowl.
  • Melt butter in same skillet and add the mushrooms. Cook until lightly browned, about 5 minutes.
  • In a small bowl, mix together 2 tablespoons of remaining vegetable broth and the cornstarch (or additional flour) until dissolved. Set aside.
  • Add all remaining vegetable broth (1 3/8 cups) plus the tomatoes to mushrooms. Simmer for 3-4 minutes or until liquid is halved. Stir in the cornstarch mixture from previous step and cook for 1 more minute until thickened. Remove from heat, top with salt and pepper.
  • Divide the cheesy cauliflower into bowls, and top with mushroom mixture. Garnish with green onions.

Notes

I substituted flour instead of cornstarch and cornmeal as thickeners, but if you want to keep it gluten-free you can use a gluten-free flour or gluten-free cornstarch and cornmeal. *Recipe adapted from Health Magazine, October 2016 edition.