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Cauliflower Polenta

A plant-based, oil-free, grain-free polenta that is full of cheesy flavor and topped with delicious roasted vegetables and slivered almonds.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 3

Ingredients

  • 12 Ounces Cauliflower, Frozen and Riced
  • 1 Pound Yellow Squash, Grated or Sliced Fine
  • 4 Ounces Asparagus, Quartered
  • 1 + 1/3 Cup Edamame, Shelled
  • 2 Stalks Green Onion
  • 1 Tsp Fresh Crushed Garlic
  • 3/4 Tsp Onion Powder
  • 1/4 Cup Nutritional Yeast
  • 2 Tbsp Unsweetened Almond Milk
  • 4 Tsp Coconut Flour
  • 2 Tbsp Slivered Almonds (optional)
  • Salt (optional)

Instructions

  1. Turn your oven to broil-high (see notes).

  2. Take out two baking sheets and line with parchment paper.

  3. On one sheet, put your grated yellow squash on one side and quartered asparagus on the other. Bake for 10 minutes.

  4. On the second sheet add your riced cauliflower and a teaspoon of fresh garlic. Bake for 20 minutes.

  5. Next, add the roasted cauliflower, roasted yellow squash, onion powder, nutritional yeast, unsweetened almond milk, and coconut flour to a food processor and blend until just slightly gritty.

  6. Scoop the cauliflower polenta onto three plates, topping each with asparagus, edamame, and slivered almonds. Add salt if desired.

  7. Enjoy!

Notes

  • Be sure to keep an eye on the vegetables while they are cooking in the oven. Since broil settings vary so much between different ovens you might not need to cook them quite as long as I did.