This Creamy Sweet Corn Cauliflower Grits recipe makes for a flavor packed one pot meal! Vegetarian Comfort food made lighter and healthier! Cauliflower riced into “grits” with sweet corn, Gruyere cheese, spinach, basil, onion, and more! Ready in 30 minutes ya’ll!
This Gluten-Free Creamy Sweet Corn Cauliflower Grits recipe is sponsored by Emmi Artisan Cheese from Switzerland. I am excited to share about their Swiss cheese heritage and traditions, not to mention sustainable agriculture! Get excited, get hungry, get ready to learn how to make delicious, nutritious cheesy corn cauliflower “grits.”
That moment. Moment of pure bliss. The first bite of something you’ve been dreaming of eating or making for months. Ya, that was this dish for me. Creamy Sweet Corn Cauliflower Grits. The crazy thing is we don’t even buy corn that much. Unless it’s for a soup. And cheese? Well, I am SUPER picky about the cheese I buy and eat. In a good way! More on that in a moment though.
You see, a few weeks ago we drove up to Solitude Mountain for a weekend of work. Yes, I worked. As in, I locked myself up in the condo and tried to finish my cookbook manuscript. Ya’ll, it sounds crazy, but it’s the best place to focus. AWAY from home, surrounded by beauty, and at 10,000 feet! Haha!
Anyway, I digress.
As we ended our weekend away, we stopped by a few produce stands as well as Whole Foods Market. There was fresh basil, onion, the greenest of leafy greens, cauliflower, and sweet corn that has never looked so good! Gah, some serious summer produce love I tell ya! It was at that moment I just knew; I knew HAD to buy some sweet corn and create something creamy, cheesy, and summer veggie-inspired. Oh and delicious! That’s a normal feeling, right?
I know what you’re thinking… “Okay Linz, that sounds good but pretty heavy for summer.”
Oh no, no, no! My creation is anything but heavy, I promise. These Creamy Sweet Corn Cauliflower Grits are healthy, veggie-packed, and dare I label it? Low carb-ish friendly. If you want it to be. Stay with me here!
All this summer produce can be used to make a wholesome and nourishing one pot dish! The key ingredient to pull it all together?
For those of you who might not be able to digest lactose, I have good news! You can certainly fall in love with this cheese too! This aged hard cheese is made from raw cow’s milk and is low in lactose. In fact, almost all aged cheese is lower in lactose! Which also makes it more Low FODMAP friendly, depending on if you are reintroducing certain dairy.
Point being, the longer a cheese is aged, the more lactose is broken down by the bacteria in it. (Source)
Some more KEY FACTS about Emmi Swiss Cheese!
Sustainability – In Switzerland, Emmi Le Gruyère only buys Swiss milk bearing the “Suisse Garantie” (Swiss guarantee) label, which requires that milk comes only from producers who meet the requirements for sound environmental practice certification!
Aged to Perfection – Using fresh cow’s milk from local farmers, cheesemakers create this cheese exclusively in copper vats, which allow quick temperature changes and impart a unique, complex character. The cheese slowly matures in cellars, giving it a firm but pliant texture and a sweet nutty flavor.
Now you know why I am so particular about my cheese choices! And why I couldn’t WAIT to use Emmi cheese to make this dish. Those FLAVORS!
Don’t let the term “hard cheese” fool you though. This Gruyère is creamy and melts perfectly with the cauliflower grits!
Speaking of grits. It’s time we make this FAUX veggie version! My southern roots are so happy right now!
Here’s what you need.
- Cauliflower – riced in food processor
- Fresh basil
- Sweet corn
- Swiss Gruyère Cheese
- Coconut cream or real cream
Just chop, rice, throw it in ONE PAN, cook, make it creamy, and VOILA! CREAMY SWEET CORN CAULIFLOWER GRITS it is ya’ll! This is what I like to call summer grits.
Creamy Sweet Corn Cauliflower Grits
Creamy Sweet Corn Cauliflower Grits.
Sweet Corn Cauliflower Grits is a quick vegetarian one pot meal! Comfort food made healthier! Cauliflower rice "grits," sweet corn, Gruyère cheese, & more!
- 3/4 lbs cauliflower (1 small head of cauliflower or cauliflower florets)
- 1 cup chopped onion
- 2 cup sweet corn (fresh or frozen)
- 1.5 to 2 cups grated Emmi Le Gruyère Cheese (extra for topping)
- 1 tsp minced garlic
- 1 tbsp olive oil or butter
- sea salt/pepper to taste
- 1/2 tsp smoked paprika
- 1 handful chopped basil (extra leaves for garnishing)
- 1 cup spinach leaves
- 3/4 cup coconut milk or cream (feel to to use organic cream as an option)
- Red pepper flakes to garnish
- Optional Peppers - 1 jalapeño (sliced) or chopped bell pepper if you prefer less spicy.
- Optional Sauce to spoon on top- 1/3 cup spicy marinara sauce mixed with 2 tbsp cream and 1 tbsp melted butter. Whisk. Drizzle on each bowl.
Option to make thickener - Add 1 cup of cooked quinoa to thicken if desired
- First Rice your cauliflower. The best way to do this is to remove stem, cut the cauliflower into small sections. You can also use florets. Then place 1 handful of the cauliflower into the food processor at a time.
- Pulse until a "rice" texture is formed. Remove, place in a large bowl. Repeat until you have riced all 3/4 lbs of a pound or 1 small head.
- Next, prepare the rest of you vegetables. Cut/slice, etc. Then grate your cheese so that you have it ready for the pan.
Place corn, onion, garlic, oil in pan and sauté on medium high until fragrant. Around 2-3 minutes.
Add riced cauliflower, paprika, spinach, and cream. Add optional jalapeno or bell pepper here if desired.
- Mix all together, then cover and reduce heat for 5 minutes on medium low. Stir in cheese and keep at medium low until cheese is melted in with the cauliflower “rice” grits.
- *NOTE* If you would like grits to be thicker here, add optional 1 cup cooked quinoa if desired.
- Remove from heat. Season with sea salt and pepper to taste. Garnish with red pepper flakes and chopped fresh basil to top.
- Serve into bowls.
- Add Tomato sauce topping (optional but SO tasty)
1/3 cup spicy marinara sauce mixed with 2 tbsp cream and 1 tbsp melted butter. Whisk together. Spoon over each serving or bowl.
- Add extra grated cheese and basil leaves to top.
Feel free to add a chicken, shrimp, chickpeas, egg, or any other protein this dish. Although it is filling by itself.
For more cheese choices that melt well, see www.emmisusa.com
Estimated Nutrition without sauce/topping:
380 calories, 13-15 grams of fat, 26 carbohydrates, 6 grams of fiber, 6 grams of sugar, 20 grams of protein 65% calcium
© Cotter Crunch All images & content are copyright protected. Please do not use any text or images without prior permission.
Did you make this recipe?
Let me know if you try this recipe! I'd love to see it and share it!" Tag me on IG @cottercrunchor hashtag #cottercrunch
Nutrition based on 1.5 cups of Corn and without the Marina Topping
Have you ever tried grits? Let alone cauliflower grits?
Favorite cheese? I kinda think you have a new favorite after you try Emmis Gruyère. Just sayin….