Description
A lighter twist on traditional polenta, this Mushroom & Cauliflower “Polenta” is creamy, flavorful, and rich with the earthy depth of sautéed mushrooms. It’s a perfect dish for a comforting meal, whether served as a side or as a main. With cauliflower replacing cornmeal, this dish is both satisfying and low-carb, yet indulgent in flavor.
Ingredients
Units
Scale
- 1 head of cauliflower (cut into florets)
- 2 cups mushrooms (cremini, button, or a mix)
- 2 cloves garlic (minced)
- 1/4 cup Parmesan cheese (or vegan alternative)
- 2 tbsp olive oil
- 1 cup vegetable broth
- 1 tsp fresh thyme
- Salt and pepper (to taste)
Instructions
- Cook the Cauliflower:
Bring a large pot of salted water to a boil. Add cauliflower florets and cook for about 10 minutes until soft and tender. Drain and set aside. - Sauté the Mushrooms:
Heat olive oil in a pan over medium heat. Add sliced mushrooms and sauté for 5-7 minutes until golden brown. Add minced garlic and fresh thyme and cook for an additional 2 minutes. Set aside. - Blend the Cauliflower:
Transfer the cooked cauliflower to a food processor or blender. Add vegetable broth, salt, and pepper, and blend until smooth and creamy. Adjust consistency with more broth if needed. - Combine and Heat Through:
Return the cauliflower mixture to the pot over low heat. Stir in the sautéed mushrooms and Parmesan cheese. Adjust seasoning with more salt, pepper, or fresh herbs if desired. - Serve and Enjoy:
Serve warm, topped with additional cheese or fresh herbs. It’s great as a side or on its own!
Notes
- Roast the Cauliflower: For extra flavor, roast the cauliflower instead of boiling it for a caramelized taste.
- Vegan Version: Use plant-based cheese and olive oil to keep the dish vegan-friendly.
- Optional Add-Ins: For added richness, a splash of cream or coconut milk can be mixed into the cauliflower puree.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 160
- Sugar: 4g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg