Cauliflower "Grits" with Tomato-Mushroom Gravy
Yields: 4
Active time: 15 minutes
Total time: 30 minutes
Ingredients
3 cauliflower florets (from 1 2-lb. head)
3 low-sodium chicken broth
3 fine yellow cornmeal
4 Cheddar cheese, shredded (about 1 cup)
1 pint grape tomatoes
Olive oil cooking spray
2 unsalted butter
8 cremini mushrooms, sliced
3/4 kosher salt
1/2 black pepper
2 hot brewed coffee
1 cornstarch
1/4 thinly sliced scallions
Nutrition
calories 267
fat 17g
saturated fat 10g
cholesterol 44mg
fiber 4g
protein 15g
Carbohydrates 17mg
sodium 631mg
iron 2mg
calcium 233mg
Directions
Melt butter in same skillet over high heat. Add mushrooms, salt, and pepper; cook, stirring, until lightly browned, 6 to 7 minutes. Add tomatoes, coffee, and 1 3/8 cups of the remaining broth. Simmer until liquid is reduced by half, about 4 minutes. Stir together cornstarch and remaining 2 tablespoons broth. Add to mushroom mixture. Cook, stirring constantly, until mixture thickens, about 1 minute. Remove from heat; add scallions. Divide cauliflower mixture among 4 shallow bowls. Top with mushroom mixture.
