Cauliflower Polenta

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Cauliflower Polenta Recipe

Photo: Jennifer Causey; Styling: Claire Spollen

Cauliflower lightens traditional polenta. You can also use 10 ounces of packaged pre-riced cauliflower and skip step 1. You can sub out the polenta for grits depending on what you have on hand. Cauliflower polenta is a great base for stews and ragouts to soak up the flavor and bind the whole meal together. As a healthier alternative to mashed potatoes, cauliflower polenta is great to serve as a side to any protein and can take on any flavor profiles. Serve with our Cowboy-Style Beef and Vegetable Ragout for a complete meal.  

Serves 4 (serving size: about 1 cup)


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1 (10-oz.) pkg. fresh cauliflower florets
2 cups unsalted chicken stock
1 cup water
1/4 teaspoon kosher salt
1/2 cup quick-cooking polenta
1 tablespoon unsalted butter


Total: 35 Minutes

1. Place cauliflower in the bowl of a food processor; pulse until finely chopped.

2. Bring stock, 1 cup water, and salt to a boil in a saucepan over high heat. Slowly add polenta, stirring constantly with a whisk. Reduce heat and simmer 5 minutes. Add cauliflower; cook 5 minutes, stirring occasionally. Stir in butter.

Created date

July 2016

Nutritional Information

Calories 121
Fat 3.3 g
Satfat 1.9 g
Monofat 0.8 g
Polyfat 0.1 g
Protein 5 g
Carbohydrate 18 g
Fiber 2 g
Cholesterol 8 mg
Iron 1 mg
Sodium 207 mg
Calcium 26 mg
Est. Added Sugars 0
Sugars 2