When Kaytie and I first moved in together, we made a lifestyle change. We went low-carb.
(This lasted for a while, we lost weight, and then we went back to eating like normal people. We occasionally go back to the low-carb lifestyle when necessary.)
This was the beginning of our cooking escapades, and one of our favorite sides that we discovered was mashed cauliflower. This turned out to be a great substitute for grits and felt starchy, even though it was a vegetable. We could eat the mashed cauliflower for dinner one night, and then the next morning, the leftovers were great with fried eggs.
I'm pretty sure the recipe for these came from the South Beach cookbook, but I've made them so many times that I don't remember the original.
Mashed Cauliflower 'Grits'
1 head cauliflower, cut into florets
4 oz fat-free cream cheese
1/2 c 'Italian-mix' grated cheese (or good Parmesan, if you'd rather)
1/4 c butter
garlic salt to taste
Preheat oven to 425 while you are cutting up the cauliflower.
Spread the cauliflower florets on a baking sheet. Drizzle olive oil on the cauliflower and season with salt and pepper. Roast in the oven for 25 minutes.
Combine everything in the food processor and puree until the cauliflower is the texture of grits.
Easy as pie.