Preparation

Heat a skillet over medium heat and melt the butter (1 Tbsp) for cooking. Add the ground beef (6 oz), season with salt and pepper, and cook until browned, about 4–5 minutes. Stir in the chopped spinach (¼ cup) and soy sauce or coconut aminos (1 Tbsp), cooking for another 2 minutes until the spinach is wilted and everything is coated. Remove from heat and stir in the sour cream (2 Tbsp) and fresh parsley (1 Tbsp) for a creamy finish.

In a separate skillet or saucepan, melt the butter (1 Tbsp) over medium heat. Add the cauliflower rice (1 cup) and sauté for 4–5 minutes until tender. Reduce the heat to low and stir in the shredded cheddar cheese (¼ cup) until melted and creamy, forming cheesy cauliflower grits. Season with salt and pepper to taste.

Spoon the cheesy cauliflower grits into a bowl and top with the beef and spinach mixture. Garnish with extra parsley if desired. Serve hot.