In the Kitchen: Cauliflower Polenta

In search of a unique holiday-appropriate dish for your friends and family? Look no further…Chef Greg turned to his local farmers’ market for inspiration in creating a quick dish that’s sure to appease the tastebuds of many in your holiday crowd.  A yellow cauliflower “polenta” topped with roasted root veggies, topped off with a pumpkin seed and kale pesto? Give us some of that, please. <3

1 head cheddar cauliflower

10 small rainbow carrots

2 large parsnips

1 large turnip

12 Cremini mushrooms

1 cup baby kale

2 cloves garlic

2 shallots

1/2 cup toasted pumpkin seeds

Extra virgin olive oil

1/2 cup grated parmesan cheese (vegan option – 3 tbsp nutritional yeast)

Salt

Pepper

Peel 2 shallots and 2 garlic cloves. Dice both very fine and slowly melt in 2 tbsp extra virgin olive oil (EVOO).  Set aside when very soft and slightly caramelized.

Break cauliflower down into small flowerets for roasting. Toss them with 2 tbsp EVOO and season with salt and pepper. Lay flat on a sheet tray — on parchment paper — and roast at 375 degrees for 20 minutes, stirring every 5 minutes.

For roasted vegetables, peel and chop carrots, parsnips, turnip and leeks. Toss with 2 tbsp of EVOO, salt and pepper and lay out on a sheet tray — with parchment paper –and roast at 375 degrees for 35-40 minutes, stirring every 10 minutes .

For polenta, transfer all but 2 cups’ worth of roasted cauliflower to food processor with half of caramelized shallot and garlic mixture. Add 1 cup of grated Parmesan cheese or for a vegan alternative add 3 TBSP of nutritional yeast.  Pulse until smooth and season with salt and pepper.

For pesto, clean out food processor and add 1 cup baby kale,  1/2 cup toasted pumpkin seeds, remainder of caramelized shallots and garlic, salt and pepper. and 1/2 cup of EVOO. Pulse until smooth.

To plate, make sure everything is seasoned properly and then plate a bed of the polenta topped with roasted root vegetables and some of the reserved cauliflower flowerets.  Finally, top with pesto and reserved pumpkin seeds, and serve!