Sneak In Some Veggies With Barbecue Rotisserie Chicken and Cauliflower Grits

Don’t rush processing the cauliflower; it’s key to giving the puree the consistency of grits.  You can also use purchased riced cauliflower.  If it’s frozen, you can toss it right into the saucepan unthawed. 

Ingredients

12 ounces cauliflower florets

1 cup unsalted chicken stock

1/2 cup coarsely ground cornmeal

3 ounces sharp cheddar cheese, shredded (about 3/4 cup)

1/2 teaspoon black pepper

1/8 teaspoon kosher salt

1/2 cup unsalted tomato sauce

3 tablespoons water

2 tablespoons yellow mustard

1 tablespoon unsalted ketchup

3/4 teaspoon garlic powder

1/2 teaspoon chipotle chile powder

1/2 teaspoon onion powder

6 ounces shredded rotisserie chicken breast

6 ounces shredded rotisserie chicken thigh

1/4 cup sliced scallions

Nutritional Information

Calories 339

Fat 15g

Satfat 6g

Unsatfat 7g

Protein 31g

Carbohydrate 21g

Fiber 4g

Sugars 4g

Added sugars 1g

Sodium 650mg

Calcium 20% DV

Potassium 19% DV

Calories 339

Fat 15g

Satfat 6g

Unsatfat 7g

Protein 31g

Carbohydrate 21g

Fiber 4g

Sugars 4g

Added sugars 1g

Sodium 650mg

Calcium 20% DV

Potassium 19% DV

How to Make It

Step 1

Process half of the cauliflower in a food processor until very finely chopped.  Transfer to a medium saucepan.  Repeat with the remaining cauliflower.  Add stock and cornmeal to pan; bring to a boil over high.  Cover and reduce heat to medium-low; simmer, whisking often, until cauliflower is cooked and mixture is thickened, about 10 minutes.  Remove from heat.  Stir in cheese, pepper, and salt.  Cover to keep warm.