Saffron Cauliflower Grits
Executive Chef Andrea Maricich of The Second Floor by Scott Gottlich in Dallas. The cauliflower is cooked until soft in coconut milk with a pinch of saffron; it is strained, pulsed through the processor and mixed back together with the cooking liquid. To order it is heated in a sauté pan until most of the liquid is cooked out. Finished with mascarpone, seasoned with a touch of sriracha and salt. Amazing! And it tastes like grits.
- 1 head Cauliflower – rough chopped but large pieces
- 2 cans Coconut Milk
- 1 pinch of Saffron
- Salt to taste
- ½ t Sriracha
Place cauliflower into a medium sized sauce pot, add saffron, Sriracha and coconut milk. Bring to a boil, reduce and simmer for approximately 10 minutes, until just tender, not mushy. Carefully, blend in the food processor until it has “grit” consistency, but NOT TOO SMOOTH, then cool.
To serve: heat and reduce the out the excess liquid until it has the desired “grit” consistency. Add 1 tablespoon of mascarpone per cup of cauliflower and season with salt to taste.Back to top