Yield: 4 generous servings
One medium head of cauliflower
separated into large florets
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.
Recipe Courtesy of Chef Kevin Wagner at www.eatingwithwisdom.com