Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.  

Robin Bashinsky
Recipe by Cooking Light September 2016

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

total:
35 mins
Yield:
Serves 4 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

121 calories; fat 3.3g; saturated fat 1.9g; mono fat 0.8g; poly fat 0.1g; protein 5g; carbohydrates 18g; fiber 2g; cholesterol 8mg; iron 1mg; sodium 207mg; calcium 26mg.
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