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.  

How to Make It

Step 1

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

Step 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.

Ratings & Reviews


November 15, 2016
Great texture! It needed more seasoning for my taste, but was awesome & fast. You can use frozen riced cauliflower for a shortcut

3 1/2 stars

January 05, 2017
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.