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This Southern inspired dish will please all breakfast lovers. Best of all, you will only need a few common ingredients to whip it up in less than 20 minutes.
For a delicious twist, swap the traditional shrimp topping for shredded cheese, fried egg or crispy bacon. It's a fun, easy and quick keto meal that can be made in advance and reheated when you are short on time.
Hands-on Overall
Nutritional values (per serving)
Net carbs5.3 grams
Protein7.4 grams
Fat29.5 grams
Calories321 kcal
Calories from carbs 7%, protein 9%, fat 84%
Total carbs7.7 gramsFiber2.4 gramsSugars3.4 gramsSaturated fat18.2 gramsSodium755 mg(33% RDA)Magnesium26 mg(7% RDA)Potassium402 mg(20% EMR)
Ingredients (makes 3 servings)
- 1 small cauliflower (340 g/ 12 oz)
- 2 tbsp unsalted butter (28 g/ 1 oz)
- 1/2 cup heavy whipping cream (120 ml/ 4 fl oz)
- 3/4 tsp sea salt, or to taste
- 1/4 tsp black pepper
- 1/2 cup shredded sharp cheddar cheese (57 g/ 2 oz)
- 1 medium green onion, sliced (15 g/ 0.5 oz)
Optional toppings:
- crispy bacon slices
- fried or poached eggs
- crumbed feat cheese
- crisped up chorizo
- pan-roasted shrimp cooked in butter (seasoning of choice)
Instructions
- Cut the cauliflower into quarters then place in a food processor or blender. Blend until it resembles rice (food processor and a grating blade work best).
- Place the cauliflower rice in a medium pot over high heat. Cook 3-4 minutes until it starts to soften.
- Add in the butter, heavy cream, salt, and pepper. Cook another 3-4 minutes then use a hand blender to blend the mixture into a creamy grit consistency, be sure not to over process into mashed cauliflower.
- To serve, top with shredded cheddar and green onions. This recipe can be stored refrigerated for up to 3 days.
Ingredients
- 1 small cauliflower (340 g/ 12 oz)
- 2 tbsp unsalted butter (28 g/ 1 oz)
- 1/2 cup heavy whipping cream (120 ml/ 4 fl oz)
- 3/4 tsp sea salt, or to taste
- 1/4 tsp black pepper
- 1/2 cup shredded sharp cheddar cheese (57 g/ 2 oz)
- 1 medium green onion, sliced (15 g/ 0.5 oz)
- crispy bacon slices
- fried or poached eggs
- crumbed feat cheese
- crisped up chorizo
- pan-roasted shrimp cooked in butter (seasoning of choice)
Instructions
- Cut the cauliflower into quarters then place in a food processor or blender. Blend until it resembles rice (food processor and a grating blade work best).
- Place the cauliflower rice in a medium pot over high heat. Cook 3-4 minutes until it starts to soften.
- Add in the butter, heavy cream, salt, and pepper. Cook another 3-4 minutes then use a hand blender to blend the mixture into a creamy grit consistency, be sure not to over process into mashed cauliflower.
- To serve, top with shredded cheddar and green onions. This recipe can be stored refrigerated for up to 3 days.
Nutrition (per serving)
Calories321kcal
Net Carbs5.3g
Carbohydrates7.7g
Protein7.4g
Fat29.5g
Saturated Fat18.2g
Fiber2.4g
Sugar3.4g
Sodium755mg
Magnesium26mg
Potassium402mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 5.3 g | 7.4 g | 29.5 g | 321 kcal |
| Cauliflower, fresh |
| 3.4 g | 2.2 g | 0.3 g | 28 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 7.7 g | 68 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 1 g | 0.8 g | 15.2 g | 146 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Cheddar cheese |
| 0.6 g | 4.3 g | 6.3 g | 76 kcal |
| Spring onion, scallion, green onion, fresh |
| 0.2 g | 0.1 g | 0 g | 2 kcal |
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