In this recipe, cauliflower is an imitation of porridge grits, and as part of the diet, it replaces cereals. This dish is more advanced version of grits corn porridge, a traditional dish American South. You can treat yourself to such a dish if you follow a cereal-free nutrition program or just Looking for a delicious healthy meal for dinner. Cauliflower chopped in a food processor to grain size and then boiled in almond milk to a porridge consistency. It turns out excellent low-carb side dish rich in healthy fiber. Serve it with fried prawns in garlic sauce and stewed leaf cabbage. Nutritional value of one serving: (total 4) Calories 330, total fats one 8 g., saturated fats g., proteins 29 g., carbohydrates 15 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 35 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 large head of cauliflower (approximately 1 kg.), Trimmed and divided into small inflorescences
- 1.5 tbsp. almond milk
- 4 tbsp. l olive oil
- 1/3 Art. vegan food yeast (optional *)
- 6 sheets of kale, cut the stems, cut the leaves cut in half, and finely chop (about 4 tablespoons)
- 0.6 kg medium shrimp, peeled from shells and intestinal veins, tails leave
- 2 large cloves of minced garlic
- A pinch of cayenne pepper (optional)
- 1/4 Art. coarsely chopped parsley
- Half lemon juice + lemon wedges for serving
Recipes with similar ingredients: cauliflower, cabbage leaf, shrimp, almond milk, ground cayenne pepper, parsley
Recipe preparation:
- In a food processor, chop about half of the inflorescences cauliflower so that they become slices the size of rice grains (it’s okay if the pieces are crumpled). Transfer to pan medium size, chop the remaining cauliflower and add into the same pot.
- Add almond milk, 1 tbsp. l olive oil, 0.5 hours l salt and a little ground black pepper and bring to a boil on moderately high heat. Cook at a slow boil, often stirring until the mixture is soft, homogeneous and similar to porridge, about 10 minutes. Remove from heat, stir in nutritional yeast if use them, salt and pepper to taste. Cover and hold in warmer.
- In a large frying pan over medium heat, heat 1 tbsp. l olive oil. Add cabbage, salt and pepper and fry, stirring until it fades slightly and becomes tender, 2-3 minutes. Transfer to a bowl and keep warm. Wipe the pan completely.
- Salt and pepper the shrimp. Over moderately high heat heat the remaining 2 tbsp. l olive oil. Add the shrimp, garlic and cayenne pepper if you use it. Stir fry until the prawns turn pink and cook, 3-4 minutes. Remove from heat, add parsley, lemon juice and 1 tbsp. l water and stir to coat the shrimp sauce.
- Arrange the cauliflower porridge on the plates. Put it on top cabbage, shrimp and sauce. Serve with lemon wedges. Note * Nutritional Yeast – inactive yeast culture grown on molasses, in the composition proteins, lipids, vitamin B12. Used in cooking to enhance cheese flavor and to give a loose curd texture.
