Cauliflower "Grits" with Tomato-Mushroom Gravy

Yields: 4

Active time: 15 minutes

Total time: 30 minutes

Ingredients

• 3 cauliflower florets (from 1 2-lb. head)

• 3 low-sodium chicken broth

• 3 fine yellow cornmeal

• 4 Cheddar cheese, shredded (about 1 cup)

• 1 pint grape tomatoes

• Olive oil cooking spray

• 2 unsalted butter

• 8 cremini mushrooms, sliced

• 3/4 kosher salt

• 1/2 black pepper

• 2 hot brewed coffee

• 1 cornstarch

• 1/4 thinly sliced scallions

Nutrition

calories 267

fat 17g

saturated fat 10g

cholesterol 44mg

fiber 4g

protein 15g

Carbohydrates 17mg

sodium 631mg

iron 2mg

calcium 233mg

Directions

1. Melt butter in same skillet over high heat. Add mushrooms, salt, and pepper; cook, stirring, until lightly browned, 6 to 7 minutes. Add tomatoes, coffee, and 1 3/8 cups of the remaining broth. Simmer until liquid is reduced by half, about 4 minutes. Stir together cornstarch and remaining 2 tablespoons broth. Add to mushroom mixture. Cook, stirring constantly, until mixture thickens, about 1 minute. Remove from heat; add scallions. Divide cauliflower mixture among 4 shallow bowls. Top with mushroom mixture.