Step 1

For the cauliflower grits, trim away the leaves and discard them. Cut the cauliflower florets away from the core, and place them into a 12-cup food processor. Process the cauliflower until it’s finely textured with small bits.

Step 2

Heat a pan over medium high heat, add the avocado oil and processed cauliflower. Sauté for 1-2 minutes, but don’t brown the cauliflower. Lower the heat to low and add the coconut milk, cover the pan and simmer until the cauliflower is very soft, about 10 minutes.

Step 3

While the cauliflower cooks, prep the ingredients for the rest of the recipe. When the cauliflower is done, season to taste with sea salt, and stir in the tapioca starch mixed with water. The grits will be creamy and thick at this point. Transfer them to a back burner and keep them over the lowest heat possible, stir them occasionally as you finish the recipe.

Step 4

Heat a 9″ cast iron skillet over medium high heat, add the 1 tablespoon avocado oil and the white parts of the sliced green onions (the green tops are reserved for the shrimp). Sauté just until the onions soften, about 1 minute, and then add the greens and chopped red pepper. Cook just until the greens wilt and turn bright green, 2-3 minutes. Season the to taste with sea salt, and transfer them into a serving dish and keep them warm in the oven.

Step 5

Return the skillet to the stove and add the sliced bacon, sauté until browned and crispy, 2-3 minutes. Then add the reserved green part of the green onions, Cajun Seasoning, and the shrimp. Sprinkle a small amount of sea salt over the shrimp, I used 1/4 teaspoon. If you have really lean bacon, you may need to add a teaspoon or so of oil to properly sauté the shrimp. Cook just until the the shrimp are done, this will depend on the size of shrimp you use. If you’re unsure, just take one out of the pan and cut it in half to see if it’s turned opaque in the center.

Step 6

When the shrimp are done, you can add 1/4 cup water to the pan to create a bit of pan sauce if you’d like. Remove the shrimp from the pan immediately to keep them from overcooking and serve them with the cauliflower grits, and the sautéed greens.