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Mushroom and Cauliflower “Polenta”

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  • Author: Lily Carter
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 7 servings (increased from 4) 1x
  • Category: Main Course, Side Dish
  • Method: Blended, Sautéed
  • Cuisine: Low-Carb, Vegetarian
  • Diet: Gluten Free

Description

A creamy, low-carb twist on classic polenta, this dish replaces cornmeal with blended cauliflower, creating a velvety, nutrient-packed base. Topped with garlicky, thyme-infused mushrooms and a touch of balsamic vinegar, this comforting dish is light yet indulgent—perfect for any occasion.


Ingredients

Scale

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.

Instructions

  1. Steam the Cauliflower:

    • In a pot, steam cauliflower florets until fork-tender, about 8-10 minutes.
  2. Blend the Polenta:

    • Transfer steamed cauliflower to a food processor.
    • Add parmesan, butter, salt, pepper, and broth, then blend until smooth and creamy.
  3. Sauté the Mushrooms:

    • Heat olive oil or butter in a pan over medium heat.
    • Add sliced mushrooms, garlic, and thyme. Cook until mushrooms are golden brown, about 5-7 minutes.
  4. Add Balsamic Vinegar:

    • Stir in balsamic vinegar and cook for 1 more minute until absorbed.
  • Assemble & Serve:

    • Spoon the cauliflower polenta onto plates.
    • Top with the mushroom mixture.
    • Garnish with extra parmesan or fresh parsley.

Notes

  • Blend Until Velvety Smooth: The key to perfect texture is thorough blending.
  • Don’t Overcrowd the Mushrooms: Give them space to brown properly instead of steaming.
  • Season Well: Cauliflower has a mild flavor, so be generous with salt, pepper, and cheese.

Nutrition

  • Serving Size: 1 bowl (~1.5 cups)
  • Calories: 210
  • Sugar: 4g
  • Sodium: 450mg
  • Fat: 14g
  • Saturated Fat: 6g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 5g
  • Protein: 9g
  • Cholesterol: 20mg