Cauliflower Polenta With Sauteed Mushrooms
A delicious and healthy alternative to traditional polenta, made with cauliflower and topped with savory sautéed mushrooms.
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Polenta
- 1 head Cauliflower cut into florets
- 2 cups Vegetable Broth
- ¼ cup Nutritional Yeast
- 1 tablespoon Olive Oil
Sauteed Mushrooms
- 2 cups Mushrooms sliced
- 1 tablespoon Olive Oil
- 2 cloves Garlic minced
- 1 tablespoon Soy Sauce
- ¼ teaspoon Black Pepper
1. In a food processor, pulse cauliflower florets until they resemble rice.
2. In a saucepan, bring vegetable broth to a boil. Add cauliflower rice and cook until tender, about 10 minutes.
3. Stir in nutritional yeast and olive oil. Season with salt and pepper to taste. Set aside and keep warm.
4. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
5. Add mushrooms and cook until they release their moisture and turn golden brown, about 8-10 minutes.
6. Stir in soy sauce and black pepper. Cook for another 2 minutes.
7. Serve cauliflower polenta topped with sautéed mushrooms. Enjoy!
Calories: 150kcal | Carbohydrates: 15g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 500mg | Potassium: 400mg | Fiber: 4g | Sugar: 3g | Vitamin A: 50IU | Vitamin C: 60mg | Calcium: 40mg | Iron: 2mg
Cauliflower Polenta, Healthy, Sauteed Mushrooms