Creamy Sweet Corn Cauliflower Grits

First rice the Cauliflower (3 1/3 cups) . 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 cups) so that you have it ready for the pan. Place Sweet Corn (2 cups) , Onions (1 cup) , Dried Minced Garlic (1 tsp) , and Olive Oil (1 Tbsp) in pan and sauté on medium high until fragrant, around 2-3 minutes.

Add riced cauliflower, Smoked Paprika (as needed) , Spinach Leaves (1 cup) , and Coconut Milk (3/4 cup) . Add optional Jalapeño Pepper (1) here if desired.

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 Tbsp) and Butter (1 Tbsp) together. Spoon over each serving.