Creamy Sweet Corn Cauliflower Grits


Vegetarian comfort food made lighter and healthier. Cauliflower riced into “grits” with sweet corn, Emmi Le Gruyère® AOP, spinach, basil, onion and more.


  • 3/4 pounds cauliflower (about 1 small head of cauliflower or cauliflower florets)
  • 1 cup chopped onion
  • 2 cups sweet corn (fresh or frozen)
  • 2 cups grated Emmi Le Gruyère® AOP Cheese, plus additional for topping
  • 1 teaspoon minced garlic
  • 1 tablespoon olive oil
  • Sea salt and pepper to taste
  • 1/2 teaspoon smoked paprika
  • 1 handful chopped basil, plus additional leaves for garnish
  • 1 cup spinach leaves
  • 3/4 cup coconut milk or cream
  • Red pepper flakes for garnish
  • 1 sliced jalapeño or chopped bell pepper, optional
  • For Tomato Sauce Topping:
  • 1/3 cup spicy marinara sauce
  • 2 tablespoons cream
  • 1 tablespoon melted butter


  1. Rice your cauliflower. Remove stem, cut the cauliflower into small sections. You can also use florets. Place 1 handful of the cauliflower into the food processor at a time.
  2. Pulse until a "rice" texture is formed. Remove, place in a large bowl. Repeat until you have riced all 3/4 pounds.
  3. Place corn, onion, garlic, oil in pan and sauté on medium high until fragrant, about 2-3 minutes.
  4. Add riced cauliflower, paprika, spinach, and cream. Add optional jalapeño or bell pepper, if desired.
  5. Mix all together. Cover and reduce heat for 5 minutes on medium-low heat. Stir in Le Gruyère 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.
  6. Remove from heat. Season with sea salt and pepper to taste. Garnish with red pepper flakes and chopped fresh basil. Place into serving bowls.
  7. Whisk together tomato sauce ingredients and spoon over each serving. To finish, add additional grated cheese and basil leaves to the top.