Vegan Cauliflower Cheese Polenta
Ingredients
- 50 g Polenta
- 1/2 Small Cauliflower steamed
- 200 ml Water + 1/2 Vegetable Stock tablet or 200ml veg stock
- Small handful Vegan shredded cheese
- 1/2 tbsp dairy-free butter or garlic-infused olive oil optional
- 1 tsp Chives finely chopped
- 1 tsp Parsley finely chopped
- generous sprinkle of nutritional yeast optional
Optional Toppings:
- Fried Mushrooms
- Spinach
- Pine Nutes
- Garlic Olive Oil Drizzle
Instructions
- Prepare the cauliflower first by seperating the florets and steaming, till tender.
- Prepare the polenta by boiling your water ( either in a kettle or in a small pan on the hob). Add the stock tablet and stir, till fully dissolved.
- Gradually pour in the polenta powder, stirring continuously.
- Add the herbs to the pan and stir. As the polenta thickens, add the plant-based cheese and stir, till melted.*
- Add the cauliflower to the pan and blend with a hand blender, till smooth ( alternatively, mash the cauliflower with a fork. it won't be as smooth though).
- I then like to add a little bit of plant-based butter or garlic-infused olive oil, just before serving and find this really perfects the dish.
- This polenta can then be eaten as is or topped with your choice of toppings. I personally suggest sauteed mushrooms and spinach with a sprinkle of pine nuts.
Notes
- Once the polenta is added to the pan, it only needs 2-3 more minutes on the heat to thicken. If you find that the polenta is a bit thick once you've added the cauliflower and blended then you can add a bit of water or plant-based milk to slightly thin the mix.
- If you have pre-steamed cauliflower in the fridge or freezer, then this recipe takes just a few minutes to prepare and cook.