Cauliflower Polenta


Cauliflower Polenta
Yield: 4 generous servings
Course: Main Course
Cuisine: French
Keyword: Polenta
Servings: 4
  • One medium head of cauliflower separated into large florets
  • 1 tbsp butter
  • 1/4 cup grated Parmesan
  • Sea salt and ground pepper
  1. In a large steamer; cook the cauliflower until tender.
  2. 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.
  3. Serve in place of regular polenta to reduce your carb consumption.