First rice the Cauliflower (0.75 pound). The best way to do this is to remove stem, cut the cauliflower into small sections. You can also use pre-cut florets. Place 1 handful of the cauliflower into the food processor at a time, pulse until a "rice" texture is formed, then remove and place in a large bowl. Repeat until all the cauliflower is "riced".
Grate your Gruyère Cheese (2 cup) so that you have it ready for the pan. Place Sweet Corn (2 cup), Onion (1 cup), Dried Minced Garlic (1 teaspoon), and Olive Oil (1 tablespoon) in pan and sauté on medium high until fragrant, around 2-3 minutes.
Add riced cauliflower, Smoked Paprika (1/2 teaspoon), Spinach Leaves (1 cup), and Coconut Milk (3/4 cup). Add optional Jalapeño Pepper (1) here if desired.
Mix all together, then cover and reduce heat for 5 minutes on medium low. Stir in prepared cheese and keep heat at medium-low until cheese is melted in with the cauliflower “rice” grits.
Remove from heat. Season with Sea Salt (to taste) and Ground Black Pepper (to taste). Garnish with Crushed Red Pepper Flakes (to taste) and Fresh Basil (1 handful) to top.
Optional, to make the tomato sauce topping, whisk Marinara Sauce (1/3 cup), Coconut Milk (2 tablespoon) and Butter (1 tablespoon) together. Spoon over each serving.