Cauliflower Polenta (minus the polenta)
July 28th, 2017
New fave: Cauliflower 'Polenta.' It's so creamy and tasty, you'll love this polenta alternative It's gluten-free, grain-free and dairy-free. We enjoy eating it with beef, chicken, or with other veggies added. The easiest way to make this is to start off with cauliflower rice from a bag, which I usually find at Costco or Trader Joe's. In the photo, you can see that I topped mine with sauteed leek and garlic. See note below if you want to do the same.
Makes enough for 2-4 servings
- 1 cup of chicken stock or water
- 3 cups of cauliflower rice
- 1 tablespoon dried italian herbs
- 1 teaspoon dried garlic powder
- 1/2 teaspoon ground turmeric powder
- 1/2 cup coconut milk (or whole fat cream)
- 1/2 cup grated vegan parmesan cheese (or real parmesan, optional)
- 1/4 teaspoon sea salt
Note: If topping Leek and Garlic, you'll need the following:
1 tablespoon of either avocado oil, coconut oil or ghee
1 leek, washed and finely diced (don't be afraid to use the green part)
- 4 garlic cloves, finely minced
1. In a large skillet, bring stock or water to a soft boil. Add cauliflower rice, herbs and spices. Cover and simmer over low to medium heat for 8-10 minutes, or until soft and tender. Add coconut milk, parmesan cheese and sea salt. Simmer uncovered for 5-8 minutes or until thick and liquid free. Stir well, making sure turmeric is distributed to give a rich yellow color. Transfer to a serving dish or individual plates. If topping with leek and garlic, proceed to next step.
2. Over low to medium heat, warm oil in the same skillet. Saute leek and garlic for 10 minutes over low heat. Stir to avoid burning. Season with sea salt and pepper if needed. Using a spatula, top off polenta with leek and garlic blend. Serve immediately. Store leftovers in refrigerator for up to 3 days.