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–+ servings
a bowl of Cauliflower Polenta with mushrooms and hazelnuts

Cauliflower Polenta with Mushrooms and Hazelnuts

Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Cozy up with a creamy bowl of cauliflower polenta. This lightened-up take on traditional polenta is made with roasted cauliflower and then topped with sautéed mushrooms and toasted hazelnuts. It's an easy recipe that's perfect for fall or winter, and it's ready in just over an hour!

Ingredients

  • ¼ cup hazelnuts
  • 1 medium cauliflower, roughly chopped
  • 6 teaspoons olive oil, divided
  • 4 cloves garlic
  • ½ medium yellow onion, roughly chopped
  • 3 cups chopped mushrooms
  • ⅓ - ½ cup water
  • ¼ cup parmesan cheese, see notes
  • Sea salt and pepper, to taste
  • Chopped parsley, to serve

Instructions 

  • Preheat the oven to 350 degrees Fahrenheit. Place the hazelnuts in a small baking dish and toast in the oven for 7-10 minutes, or until they are golden and fragrant. Once the hazelnuts are out of the oven, increase the oven temperature to 400 degrees. Roughly chop the hazelnuts once they are cool enough to touch.
    ¼ cup hazelnuts
    image for recipe instruction
  • Place the chopped cauliflower on a large baking tray lined with parchment paper and drizzle it with 2 teaspoons of olive oil.
    1 medium cauliflower
    image for recipe instruction
  • Cut the ends of the garlic off (keep the skin on) and then place the cloves in a small piece of aluminum foil. Drizzle them with 1 teaspoon of olive oil and wrap them up tightly.
    4 cloves garlic
    image for recipe instruction
  • Add the garlic package to the tray with the cauliflower and put it into the oven. After 20 minutes, add the onion to the baking sheet then put it back into the oven for another 20 minutes.
    ½ medium yellow onion
    image for recipe instruction
  • While the cauliflower is roasting, prepare the mushrooms. Heat the remaining 3 teaspoons (1 tablespoon) of olive oil in a large frying pan over medium-high heat. Add the mushrooms and a pinch of salt and pepper. Stir occasionally, until the mushrooms are dark brown, about 8 minutes.
    3 cups chopped mushrooms
    image for recipe instruction
  • Place the roasted cauliflower, onions, and garlic (remove the skin from the garlic first) into a food processor. Add ⅓ cup of water and parmesan and blend until it is creamy. Add more water, if needed. Season to taste with salt and pepper.
    ⅓ - ½ cup water, ¼ cup parmesan cheese, Sea salt and pepper
    image for recipe instruction
  • Divide the cauliflower polenta between 2 plates. Top with the mushrooms, chopped hazelnuts, and parsley.
    Chopped parsley
    image for recipe instruction

Notes

Parmesan cheese: I used to make this recipe with nutritional yeast, so it was dairy-free, but honestly, parmesan cheese tastes better. If you can't eat dairy, two tablespoons of nutritional yeast will do the trick. 
Serving: 1 serving = ½ of the recipe, Calories: 450kcal, Carbohydrates: 49g, Protein: 22g, Fat: 24g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Sodium: 121mg, Potassium: 2282mg, Fiber: 19g, Sugar: 15g, Vitamin A: 4IU, Vitamin C: 143mg, Calcium: 106mg, Iron: 4mg