Tag Archives: paleo side dish

Who is Sick of Eggs for Breakfast?

6 Feb

Cauliflower Grits Breakfast Casserole

I threw in red bell pepper with this one.

Okay.  I have had more than one person ask me what I eat for breakfast.  I have to admit…like Heather, I eat pretty much the same thing everyday.  However, we need variety to keep everyone else interested and happy.  My go-tos are usually the omelet muffins, or this delicious sausage hash.  But those are even starting to seem mundane.

I came up with this one after considering all the cauliflower-grits’ potential.  I love breakfast casseroles:  total comfort food, they last a few days, and you can take them to people who are in need of a meal.  (Some have gone the extra mile when bringing us meals, by including breakfast for the next morning…I have loved paying that forward!)  Also, this is a great way to squeeze in your veggies first thing.

I promise you, even your father-in-law will eat this and like it.  Provided you do NOT tell them what it is, what is in it, or use the words “paleo” or “primal” in any sentences.

Sausage and Spinach Breakfast Casserole

1 head of cauliflower
3/4 c chicken stock or water

1 lb sausage
5 cups raw spinach
6 ounces full-fat coconut milk (I prefer Taste of Thai brand)
4 eggs lightly beaten
juice of 1 lemon
1 tsp salt
2 tsp garlic powder
1/2 tsp red pepper flakes

Preheat oven to 350 and prepare a 9X13 baking dish by greasing it with coconut oil.

Wash, remove leaves, quarter, and core the head of cauliflower.  Pulse it in a food processor until it looks like grits.  Put all the cauliflower-grits in a pot, add 3/4 c chicken stock or water.  Simmer on low until tender, about 10-15 min.  Drain off excess liquid, set aside.  The grits can also be sauteed or toasted under the broiler (see below).**

Brown and crumble the sausage.  Leave the sausage oil in the pan and add in the fresh spinach.  Stir until it wilts.

In a large mixing bowl,  add the coconut milk, eggs, and spinach mixture, stir well.  Add in the salt, garlic powder, pepper, and lemon juice and stir.  Add the cooled cauliflower-grits and stir well.

Pour into the prepared baking dish, and bake for 45 minutes or until center is set.

Enjoy your vegetables!

**UPDATE:  I have recently been sauteéing the cauliflower “grits” in a frying pan instead of boiling them.  They retain the same texture, but have a toasted taste and appearance.  I like it much better, but they are more brown in color.  Heat 2-3 tbsp of the oil of your choice (reserved bacon is best!!), and sauté the “grits” until they are done.  Let them sit, then toss/flip them every few minutes.

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More Breakfast Ideas:

Baked N’Oatmeal

Cold Paleo Cereal

Banana Sweetened Coconut Flour Muffins


Shrimp and “Grits”

1 Feb

In spite of being a lifetime nomad, I have roots from the deep south, so, I am a total sucker for grits served up any way. (Except the soupy, runny Army kind.) One of my absolute favorite meals to get when I am home is the “delicacy” of low-country shrimp and grits.

Unfortunately, grits are a corn product, and therefore not truly paleo or primal. Until recently I haven’t even considered them. But, just the other day it dawned on me that I could try to make “grits” from cauliflower. I was SO excited, because on the spot, my recipe and side dish options just opened wide up. You can do a lot of things with a little grit.

Here is what I did:


1 Head fresh cauliflower
1 cup chicken broth
3/4 c parmesan cheese (reduce or omit if you have dairy issues)
salt and pepper to taste


1 lb medium shrimp, raw, peeled, deveined. (I bought a prepared bag of raw shrimp)
1/8 tsp salt
1/8 tsp pepper
1/4 c arrowroot powder

4 slices of bacon (I highly encourage you to just go on and cook up the whole package!)
1 cup sliced mushrooms OR diced bell pepper (I used red bell pepper here, but I prefer earthy mushrooms)
4 tsp bacon oil
1/4 c chopped green onion
2 cloves garlic, minced
1 c chicken broth
2 tbsp lemon juice
1/4 tsp tabasco or to taste

Cut the head of cauliflower into quarters, remove the core. Place it in a food processor and pulse until it looks like grits. I had to do this in 2 batches.

Place the cauliflower grits in a pot. Add chicken broth, put lid on pot, and simmer until soft, about 20 minutes. Drain off excess liquid, toss with parmesan, salt and pepper.

While the cauliflower-grits are cooking, cook the bacon until crispy. I baked mine at 400 degrees. (Thanks for the tip, Kristen!) Reserve 4 tsp of the bacon drippings. Crumble the bacon.

Toss the raw shrimp in the arrowroot powder, salt and pepper and set aside.

Saute the mushrooms or peppers in the hot drippings until tender. Add the onion, saute 2 minutes. Add shrimp and garlic, saute 2 minutes. Stir in chicken broth, lemon juice, and hot sauce. Cook 2 more minutes, stirring often to loosen particles from the bottom of the pan and help the mixture to thicken.

Spoon the shrimp mixture over the “grits” and top with crumbled bacon.

Move over Paula Deen.

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