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Plate of Nashville Hot Cauliflower with Kale Grits
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5 from 4 votes

Nashville Hot Cauliflower + Kale Grits

Make an easy, delicious vegetarian dinner or brunch with this Nashville Hot Cauliflower + Kale Grits!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Brunch, Main Course
Keyword: brunch, cauliflower, creamy, dairy-free, dinner, grits, kid-friendly, nashville hot, valentines day, vegan, vegetarian, veggies
Servings: 4 servings
Calories: 852kcal
Author: Shanika

Ingredients

CAULIFLOWER:

  • 1 head organic cauliflower, chopped into medium chunks
  • 2 cups bread crumbs, GF if needed! (See Post for info!)
  • 1 cup organic corn flakes, crushed into very small pieces
  • ¾ cup organic all-purpose flour
  • 1 cup Almond milk (You can use whole milk or your fave plant-based milk)
  • ¼ cup hot honey
  • 1 teaspoon Spiceology Smoky Honey Habanero (Optional; See Notes)
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder

NASHVILLE HOT SAUCE:

  • 3-4 Tbsps hot honey
  • ½ cup unsalted butter
  • ¼ cup pure maple syrup
  • 2 tsps cayenne pepper
  • 2 Tbsps organic brown sugar
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon hot sauce, optional

KALE GRITS:

  • 1 cup organic white corn grits
  • 1 cup organic kale, chopped (Fresh or frozen works)
  • 2 cups water or vegetable stock/broth
  • 3 cups Almond milk (You can use whole milk or your fave plant-based milk)
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • ¼ cup unsalted butter
  • 1 cup freshly-grated Sharp cheddar cheese, organic (You can also use shredded)

Instructions

TO MAKE THE CAULIFLOWER:

  • Preheat your oven to 450 degrees Fahrenheit and line your baking sheet with parchment paper. NOTE: Doing this step is a MUST to prevent sticking.
  • In a medium bowl, add the milk, hot honey, flour, Spiceology Smoky. Honey Habanero (if using), salt, black pepper, smoked paprika, red pepper flakes, parsley, garlic powder, and whisk together until combined. Set aside.
  • In ziplock bag, add the crushed corn flakes and breadcrumbs together and shake them together until well combined and blended.
  • Now, dip each cauliflower into batter (shaking off any excess) and then add it into the coating mixture within the ziplock bag, shaking everything together until cauliflower bite is well coated. Then lay each cauliflower side by side on the baking sheet (about an inch apart). Repeat until all cauliflower are coated.
  • Bake for 30-35 minutes or until golden brown and “crunchy” looking. NOTE: If not crispy enough, turn on broil and bake for another 5-10 minutes.

TO MAKE THE CREAMY KALE GRITS:

  • Bring the water or veggie stock, milk, kale, and salt to a low boil in a large-size pot or dutch oven. Once boiling, whisk in the grits and cook 15-20 minutes until thickened and most of the liquid has "dried out". Stir in the butter, garlic powder, and cheese, until melted and the grits becomes creamy.

TO MAKE THE NASHVILLE HOT SAUCE:

  • Place all ingredients in a medium saucepan over medium-high heat and whisk together until it begins to boil. Reduce heat to low and let everything simmer for about 5-6 minutes or so, stirring occasionally. Once thickened enough to desired consistency, add in baked cauliflower bites/wings, tossing everything together until cauliflower are coated. Remove from heat.
  • To serve, spoon the grits into a plate or bowl and top with a few spoonfuls of Nashville Hot cauliflower. Garnish with parsley, if desired. Repeat for all servings.
  • Bon Appetit!

Notes

  • STORAGE: Place any leftovers in a tightly sealed container in the refrigerator for up to 3-4 days. Reheat in the microwave or the oven when ready to serve.
  • GLUTEN-FREE OPTION: To make this dish GF-friendly, simply ensure that the breadcrumbs, cornflakes, flour, and grits are gluten-free.
  • VEGAN OPTION: To make this dish vegan, simply substitute the honey with maple syrup and the butter with vegan butter.
  • EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Nashville Hot Cauliflower + Kale Grits. Everything from my fave skillet, baking sheets, wooden spoons, mixing bowls, and more.
  • SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
  • SPICEOLOGY BLEND: To try the brand of spice used in this recipe or other blends from them, check them out here!

Nutrition

Calories: 852kcal | Carbohydrates: 112g | Protein: 13g | Fat: 41g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 2521mg | Potassium: 367mg | Fiber: 6g | Sugar: 52g | Vitamin A: 3802IU | Vitamin C: 17mg | Calcium: 497mg | Iron: 5mg