Yield: 4 generous servings
Course: Main Course
- One medium head of cauliflower separated into large florets
- 1 tbsp butter
- 1/4 cup grated Parmesan
- Sea salt and ground pepper
In a large steamer; cook the cauliflower until tender.
Place the cauliflower in a food processor and pulse until crumbled. Add the butter, Parmesan, and season with salt and pepper. Puree until smooth, scraping down the bowl a couple times.
Serve in place of regular polenta to reduce your carb consumption.