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.

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Credit: Greg DuPree

Recipe Summary test

23 mins
23 mins
Serves 4 (serving size: 3/4 cup cauliflower, 3/4 cup chicken mixture, and about 1 tbsp. scallions)


Ingredient Checklist


Instructions Checklist
  • 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.

  • Combine tomato sauce, 3 tablespoons water, mustard, ketchup, garlic powder, chile powder, and onion powder in a small saucepan. Bring to a simmer over medium. Simmer, stirring often, until slightly thickened, about 6 minutes. Stir in shredded chicken. Divide cauliflower mixture among 4 bowls. Top evenly with chicken mixture. Sprinkle with scallions.

Nutrition Facts

339 calories; fat 15g; saturated fat 6g; protein 31g; carbohydrates 21g; fiber 4g; sugars 4g; added sugar 1g; sodium 650mg.