Cauliflower Polenta with Soy Sauce Mushrooms

Lighten up your polenta with cauliflower! This cauliflower polenta is made with cauliflower rice and topped with simple soy sauce sautéed mushrooms. Perfect for a quick, easy and satisfying midweek meal.

Cauliflower Polenta with Soy Sauce Mushrooms

Cauliflower Polenta with Soy Sauce Mushrooms

Ingredients

  • Cauliflower Polenta:
  • 1 head of cauliflower (should yield about 450 g of florets)
  • 1 1/2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup (140g) fine grind cornmeal
  • 4 cups (950ml) vegetable broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • Soy Sauce Mushrooms:
  • 1 tablespoon olive oil
  • 250 g mushrooms, sliced
  • 2 teaspoons soy sauce
  • garlic powder (to taste)
  • black pepper (to taste)
  • Optional Toppings:
  • chopped chives
  • chopped parsley

Instructions

  1. Cut cauliflower into florets. Working in batches, add florets into a food processor and blitz until you get fine cauliflower rice.
  2. Heat the olive oil in a large pan over medium-high heat. Add the minced garlic and let that cook for about 30 seconds to release the fragrance. Next, add the cauliflower rice and cook for about 2 minutes, stirring frequently.
  3. Add the cornmeal and the vegetable broth and stir to mix everything together. Reduce the heat to medium and let everything simmer for 8 to 10 minutes. If you find that all the liquids have evaporated before the cornmeal looks softened, add water, about 1/2 cup at a time. Add the thyme and salt and stir until the ingredients have combined. Turn off the heat and cover the pan with a lid while you cook the mushrooms. The cornmeal will continue to absorb all the liquids.
  4. Heat 1 tablespoon of olive oil in a separate pan. Add sliced mushrooms and cook for 4 to 5 minutes, stirring frequently. Add a splash of soy sauce (about 2 teaspoons), and a little sprinkle of garlic powder and black pepper.
  5. Dish up cauliflower polenta into bowls and top with some mushrooms. Sprinkle some chives, or parsley on top. Serve immediately.
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