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Roasted Mushroom Cauliflower Grits

 
Roasted Mushroom Cauliflower Grits
Image ©
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
 
One serving costs about $1.12

$1.12 per serving

1 people like this recipe

1 likes

This recipe is ready in 5 minutes

Ready in 5 minutes

8 vegetarian,gluten-free,gluten free,lacto ovo vegetarian morning meal,brunch,breakfast Southern
spoonacular Score:27%

Spoonacular Score: 27%

 

Roasted Mushroom Cauliflower Grits might be just the morn meal you are searching for. For $1.12 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains around 4g of protein, 22g of fat, and a total of 230 calories. This recipe serves 8. Head to the store and pick up paprika, cauliflower, salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 5 minutes. It is brought to you by spoonacular user slimfast. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Roasted Cauliflower and Mushroom Carbonara, Roasted Mushroom and Cauliflower Soup, and Asiago Roasted Mushroom Mashed Cauliflower are very similar to this recipe.

Riesling, Sparkling Wine, and Zinfandel are great choices for Grits. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Eroica Riesling with a 4.2 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.

Eroica Riesling

This Eroica shows the crisp acidity of the 2007 vintage, which was the best acidity holding year in the past five years. The wine delivers mandarin orange and sweet lime aromas and flavors with subtle mineral notes. The cooler September, along with selecting fruit from higher elevation and cooler sites, contributed to the mouth-watering acidity balanced by beautiful Washington Riesling fruit.An amazing pairing with sweet, flavorful Dungeness crab.

» Get this wine on Wine.com

Ingredients

Servings:
4 oz
4 oz portobello mushrooms
portobello mushrooms
1.5 cloves
1.5 cloves garlic
garlic
1 Tbsp
1 Tbsp rosemary
rosemary
2 oz
2 oz walnuts
walnuts
1 Tbsp
1 Tbsp smoked paprika
smoked paprika
1 Tbsp
1 Tbsp olive oil
olive oil
1 medium
1 medium cauliflower
cauliflower
0.5 cup
0.5 cup water
water
1 cup
1 cup heavy cream
heavy cream
0.25 cup
0.25 cup shredded sharp cheddar
shredded sharp cheddar
2 Tbsps
2 Tbsps butter
butter
some
some salt
salt
4 oz portobello mushrooms
4 oz
portobello mushrooms
1.5 cloves garlic
1.5 cloves
garlic
1 Tbsp rosemary
1 Tbsp
rosemary
2 oz walnuts
2 oz
walnuts
1 Tbsp smoked paprika
1 Tbsp
smoked paprika
1 Tbsp olive oil
1 Tbsp
olive oil
1 medium cauliflower
1 medium
cauliflower
0.5 cup water
0.5 cup
water
1 cup heavy cream
1 cup
heavy cream
0.25 cup shredded sharp cheddar
0.25 cup
shredded sharp cheddar
2 Tbsps butter
2 Tbsps
butter
some salt
some
salt

Equipment

food processor
food processor
baking sheet
baking sheet
roasting pan
roasting pan
aluminum foil
aluminum foil
oven
oven
pot
pot
food processor
food processor
baking sheet
baking sheet
roasting pan
roasting pan
aluminum foil
aluminum foil
oven
oven
pot
pot


Instructions

Read the detailed instructions on Slimfast

Price Breakdown

Cost per Serving: $1.12
Ingredient
4 ounces portobello mushrooms
1.5 cloves garlic
1 tablespoon rosemary
2 ounces walnuts
1 tablespoon smoked paprika
1 tablespoon olive oil
1 medium cauliflower
1 cup heavy cream
¼ cups shredded sharp cheddar
2 tablespoons butter
Price
$1.26
$0.10
$0.41
$1.36
$0.85
$0.17
$2.99
$1.29
$0.30
$0.24
$8.97

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Fresh cauliflower should be white without any discoloration. If its leaves are attached, they should be green and not wilty. Store cauliflower in the crisper in your fridge and use within 5-7 days.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

Quickview
229 Calories
4g Protein
21g Total Fat
6g Carbs
4% Health Score
Limit These
Calories
229
12%

Fat
21g
34%

  Saturated Fat
10g
64%

Carbohydrates
6g
2%

  Sugar
2g
2%

Cholesterol
52mg
17%

Sodium
107mg
5%

Get Enough Of These
Protein
4g
9%

Vitamin C
35mg
43%

Vitamin A
1006IU
20%

Manganese
0.39mg
20%

Folate
55µg
14%

Vitamin K
14µg
14%

Vitamin B6
0.23mg
12%

Phosphorus
112mg
11%

Fiber
2g
10%

Potassium
350mg
10%

Copper
0.2mg
10%

Vitamin B5
0.8mg
8%

Vitamin B2
0.13mg
8%

Calcium
77mg
8%

Magnesium
27mg
7%

Vitamin E
1mg
7%

Selenium
4µg
6%

Vitamin B3
1mg
6%

Vitamin B1
0.08mg
5%

Iron
0.91mg
5%

Zinc
0.73mg
5%

Vitamin D
0.33µg
2%

Vitamin B12
0.1µg
2%

covered percent of daily need

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