Mushroom and Cauliflower “Polenta”
Creamy, savory, and utterly delicious.
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Cauliflower has long been a great replacer for higher carb ingredients like rice or potatoes. In this Mushroom and Cauliflower “Polenta” we’re making a dish loaded with mushrooms and flavor- all while keeping the carbs low. If you love cauliflower and enjoy finding new ways to use this healthy vegetable in your meals then read on!
To start making this yummy dish we’re sautéing the mushrooms and onion until they get a little brown around the edges. This is a classic duo that somehow always hits the spot. The mushrooms are super savory, while the onions get just a little sweet as they cook. Adding some spices into the mushrooms makes them even tastier and it’s the last step before moving on to the cauliflower.
Then we’re boiling some cauliflower until fork tender. After the cauliflower is cooked we’re using a metal stick blender to purée it until it’s the texture of polenta.
The cauliflower purée has some Parmesan in it to give a bit more flavor. This also gives a creaminess that’s so comforting.
While there’s nothing wrong with enjoying some traditional corn polenta, it’s nice to have an option that doesn’t blow through the carbs at such a high rate as corn does.
To serve simply pile the mushrooms on top of your “polenta” and you’re ready to dig in to this rich, hearty, lower-carb meal.
Mushroom and Cauliflower "Polenta"
Allergens: Milk
Diet: Gluten-Free Vegetarian
Ingredients
- 4 tablespoons olive oil, divided
- 1 lb button or cremini mushrooms, sliced
- salt and pepper to taste
- 1 large head cauliflower (about 2 lbs), cut into large florets
- 1 small white onion, minced
- 1/4 teaspoon dried thyme
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 1 cup (4 oz) grated parmesan, plus extra for serving
- 3 tablespoons unsalted butter
- 1/4 cup whole milk or vegetable broth
Preparation
- Heat 2 tablespoons olive oil in large skillet over medium-low. Add mushrooms and onions to pan and season with salt and pepper. Cook for 12 minutes or until darkened and crisp on edges.
- While mushrooms cook add cauliflower to pan of boiling water. Cook for 11 minutes or until fork tender. Drain and set aside.
- Add remaining olive oil to mushrooms along with, thyme, Italian seasoning, and garlic powder. Cook for 2 minutes. Remove from heat.
- Add cauliflower to food processor along with parmesan, butter, salt, pepper, and milk. Pulse until smooth mixture forms.
- Serve cauliflower on plate with a scoop of mushrooms on top. Garnish with more parmesan if desired.
Recipe adapted from Pure Wow.