Roasted Cauliflower, Kale, and Miso “Grits”

What to do with a bunch of left over miso paste? If you have some cauliflower laying around, make some gluten-free, grain-free, paleo-friendly “grits”.

Picture by Flickr user danuv.

Picture by Flickr user danuv.

2 tbsp coconut oil
1 head cauliflower in 2″ pieces, greens removed
1 cup finely chopped kale
4 large garlic cloves (whole)
1 sm (or 1/2 large) onion – chopped.
3 tbsp Miso Paste
2 cups vegetable broth (low sodium)
salt and pepper to taste

Set broiler on High. Arrange cauliflower on a baking sheet in one even layer. Roast until tips are brown and steam is produced. Take out of oven and set aside to cool slightly.┬áHeat 2 tbsp of coconut oil in a stock pot or large saucepan. Sautee onion and garlic until fragrant or until garlic cloves are slightly . Add kale and roasted cauliflower and saute for 3 mins until cooked. Add 2 cups vegetable broth and 3 tbsp miso paste. Stir until completely mixed. Simmer for another 5 mins. Add any additional seasoning if needed (I found I didn’t need any more). Add tons of black pepper. Blend everything in an immersion blender or in a normal one. Should be the consistency of loose grits. Add more stock if you need it to be thinner. Or you can set the pot on a low heat and evaporate any additional water if it’s too thin.