For the Cauliflower Polenta:

• 1 large head cauliflower, cut into florets
• 1/2 cup grated parmesan cheese
• 2 tbsp butter or olive oil
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/4 cup vegetable or chicken broth (for blending)

For the Mushroom Topping:

• 2 tbsp olive oil or butter
• 12 oz mixed mushrooms (cremini, shiitake, or portobello), sliced
• 2 cloves garlic, minced
• 1 tsp fresh thyme (or 1/2 tsp dried)
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh parsley or extra parmesan (for garnish)

Substitutions & Add-Ins:

• Use nutritional yeast instead of parmesan for a dairy-free option.
• Swap butter for olive oil to make it vegan.
• Add a drizzle of truffle oil for extra depth of flavor.