Place cauliflower in the bowl of a food processor; pulse until finely chopped.
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.
My first time with instant polenta. Very grainy texture with the cauliflower but nice, mellow flavor and great calorie profile for a whole cup! Served with Seared Scallops with Bacon and Orange from the same edition of the magazine. Nice combo. Will make again - hubby loved it more than I did.