The Low Carb Kitchen: Cheesy Cauliflower "Grits" with Creole Sausage and Veggies

Another variation on a classic southern dish. I was not sure how this would turn out but was very happy with it and it got better on day 2 (in my opinion).

Cheesy Cauliflower "Grits"

10-12 oz frozen cauliflower rice thawed

2-4 TBSP butter

2 oz softened cream cheese

2-4 oz cheddar cheese or other cheese cubed or shredded

1 tsp salt or more to taste

1/2 tsp black pepper

Dash of beef bone broth

Good amout of creole or cajun seasoning to taste

In a pot, add the cauliflower rice with the cream cheese, cheddar, butter, salt and pepper. 

Cook on medium heat, stirring until cheese melts. 

Add a bit of bone broth and the creole/cajun seasoning and stir, cooking to desired thickness.

Creole Sausage with Veggies

Smoked or andouille sausage sliced

Green bell peppers sliced

Frozen okra slices

1 tsp Garlic powder

1 tsp Onion powder

Beef bone broth

2 TBSP Butter

Creole seasoning

1 tsp xanthum gum

In a Skillet, add butter then cook the sausage slices adding the garlic and onion powder. 

Add in the veggies and the creole seasoning.

Once cooked through add some bone broth and cook on low until veggies are softened.

Add the xanthum gum in 1/2 tsp increments until sauce thickens to desired thickness.

Top the "grits" with the sausage and veggies.

Notes

You can use chicken or shrimp instead of sausage or in addition too.

I used monterrey jack and gouda but I think the cheddar would have been better.