Cozy up with a creamy bowl of cauliflower polenta. This lightened up take on traditional polenta is made with roasted cauliflower then topped with sautéed mushrooms and toasted hazelnuts. It's an easy dairy-free recipe that's perfect for fall or winter, and it's ready in just over an hour!
Ingredients
¼ cuphazelnuts
1mediumcauliflower, roughly chopped
6teaspoonsolive oil, divided
4clovesgarlic
½ mediumyellow onion, roughly chopped
3cupschopped mushrooms
⅓ - ½ cupwater
3tablespoonsnutritional yeast, or sub parmesan cheese
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
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
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
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
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
Place the roasted cauliflower, onions, and garlic (remove the skin from the garlic first) into a food processor. Add ⅓ cup of water and the nutritional yeast or parmesan cheese and blend until it is creamy. Add more water, if needed. Season to taste with salt and pepper.
⅓ - ½ cup water, 3 tablespoons nutritional yeast, Sea salt and pepper
Divide the cauliflower polenta between 2 plates. Top with the mushrooms, chopped hazelnuts, and parsley.