In this video Chef Brandon Allen makes cannabis infused, Creamy Parmesan Cauliflower Grits, a corn free and Paleo friendly twist to an old southern classic! Plus, we’ve added in some alternative ingredients for a vegan friendly recipe!



– 1 head of cauliflower
– ¼-½ c heavy cream (Tip: use full fat coconut milk for vegan dish)
– 2-3 tbsp butter (Tip: use dairy free butter for vegan dish)
– ¼-½ c grated parmesan cheese (Tip: substitute nutritional yeast for vegan dish)
– Zest of one lemon
– Salt to taste
– Cannabis infused olive oil, butter, or CBD isolate


1: Grate cauliflower florets with a cheese grater or box grater, or pulse with food processor. (Tip: rice only the florets – you’ll use the stems in the next step)

2: Roughly chop the remaining cauliflower stems and spine, then boil until very soft

3: Puree softened stems and spine in a blender or food processor with enough heavy cream to have a thick nappe as shown in the video (approximately ¼-½ cup of heavy cream)

4: Sautee the riced cauliflower in 2-3 tablespoons of butter

5: Combined the sautéed rice, puree, lemon zest, and between ¼ to ½ cup parmesan cheese in a large bowl

6: Adjust seasoning with salt and pepper as desired

Happy cooking and more importantly, happy eating! Want more recipes and videos? Check out this Cannabis Infused Cilantro Vinaigrette made with homemade infused oil.

Sarah is Weedguide’s Chief Marketing Officer. When she’s not spreading the word about Weedguide, Sarah can usually be found hiking through a National Park or enjoying a local craft beer.