Cauliflower Polenta with Soy Sauce Mushrooms
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Cauliflower Polenta
  1. 1 head of cauliflower (should yield about 450 g of florets)
  2. 1 1/2 tablespoons olive oil
  3. 4 cloves garlic, minced
  4. 1 cup (140g) fine grind cornmeal
  5. 4 cups (950ml) vegetable broth
  6. 1 teaspoon dried thyme
  7. 1/2 teaspoon salt
Soy Sauce Mushrooms
  1. 1 tablespoon olive oil
  2. 250 g mushrooms, sliced
  3. 2 teaspoons soy sauce
  4. garlic powder (to taste)
  5. black pepper (to taste)
Optional Toppings
  1. chopped chives
  2. chopped parsley
  1. Cut cauliflower into florets. Working in batches, add florets into a food processor and blitz until you get fine cauliflower rice.
  2. Heat the olive oil in a large pan over medium-high heat. Add the minced garlic and let that cook for about 30 seconds to release the fragrance. Next, add the cauliflower rice and cook for about 2 minutes, stirring frequently.
  3. Add the cornmeal and the vegetable broth and stir to mix everything together. Reduce the heat to medium and let everything simmer for 8 to 10 minutes. If you find that all the liquids have evaporated before the cornmeal looks softened, add water, about 1/2 cup at a time. Add the thyme and salt and stir until the ingredients have combined. Turn off the heat and cover the pan with a lid while you cook the mushrooms. The cornmeal will continue to absorb all the liquids.
  4. Heat 1 tablespoon of olive oil in a separate pan. Add sliced mushrooms and cook for 4 to 5 minutes, stirring frequently. Add a splash of soy sauce (about 2 teaspoons), and a little sprinkle of garlic powder and black pepper.
  5. Dish up cauliflower polenta into bowls and top with some mushrooms. Sprinkle some chives, or parsley on top. Serve immediately.
Petra Kavšek The Foodie