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Cauliflower Polenta

Photo: Jennifer Causey; Styling: Claire Spollen

Total time 35 mins

Serves 4 (serving size: about 1 cup)

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.  


  • 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

Nutrition 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

How to Make It

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

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  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.