Looking for a comforting yet low-carb alternative to traditional polenta? This Mushroom & Cauliflower “Polenta” is a game-changer! It has the creamy, hearty texture of polenta, but instead of cornmeal, it uses cauliflower as a base, making it lighter and healthier without sacrificing flavor. Topped with savory mushrooms and a hint of garlic, this dish is perfect as a side or a main for anyone craving something comforting but on the lighter side.

Why You’ll Love This Recipe

Comfort food with a twist – It has all the cozy, creamy goodness of polenta but with a healthy cauliflower twist.
Low-carb & gluten-free – This dish fits perfectly into a low-carb or gluten-free lifestyle.
Full of umami flavor – The rich mushrooms and garlic elevate the dish, giving it depth and heartiness.
Quick and easy – It’s a simple, quick recipe that comes together in about 30 minutes.

Ingredients You’ll Need

Here’s a sneak peek at the ingredients. For the full list of ingredients, see below!

Cauliflower – The star of the show, replacing cornmeal to create the “polenta.”
Mushrooms – I recommend cremini or shiitake, but any mushrooms you like will work.
Garlic – Adds that perfect savory kick.
Butter or olive oil – For sautéing and adding richness.
Vegetable broth – Used to steam the cauliflower and give it flavor.
Parmesan cheese – Adds a cheesy, creamy finish.

Step-by-Step Directions

Prepare the Cauliflower

First, chop the cauliflower into florets and steam it until soft, about 10-12 minutes. You can also microwave it in a covered bowl with a little water for quicker steaming. Once soft, mash the cauliflower with a fork or potato masher until it reaches a creamy, smooth texture. Set aside.

Cook the Mushrooms

While the cauliflower is steaming, heat some butter or olive oil in a skillet over medium heat. Add the mushrooms and sauté for about 5-7 minutes, until they’re tender and browned. Add the garlic and sauté for another 1-2 minutes, until fragrant.

Combine Cauliflower and Mushrooms

Once the cauliflower is mashed and the mushrooms are cooked, combine them in the skillet. Add the vegetable broth and stir to combine. Let everything simmer together for about 3-4 minutes so the flavors can meld.

Add the Cheese

Stir in the Parmesan cheese and continue to cook for another 1-2 minutes, until the cheese melts and everything becomes creamy. Adjust the seasoning with salt and pepper to taste.

Serve and Enjoy!

Once everything is mixed and creamy, serve your Mushroom & Cauliflower Polenta hot as a side dish or a light main.

Expert Tips and Tricks

Steam the cauliflower until soft – The softer the cauliflower, the smoother your “polenta” will be. If it’s too firm, it won’t mash well.
Use a mix of mushrooms – For extra flavor complexity, you can use a mix of shiitake, cremini, and oyster mushrooms.
Don’t skip the cheese – A little Parmesan adds that cheesy richness you expect from polenta.
Use a hand blender – If you want an extra-smooth texture, you can blend the cauliflower with an immersion blender for a velvety result.

Recipe Variations and Possible Substitutions

Vegan option – You can easily make this dish vegan by omitting the Parmesan cheese and using vegan butter or olive oil.
Swap the mushrooms – Try using roasted vegetables or spinach for a different flavor profile.
Add herbs – Fresh thyme or rosemary would make a lovely addition to this dish.
Spice it up – Add a dash of red pepper flakes to give the dish a little heat.

Serving and Pairing Suggestions

Pair with grilled meats – This creamy cauliflower “polenta” pairs wonderfully with grilled chicken, steak, or even fish.
Serve with a salad – A fresh arugula or mixed greens salad dressed with balsamic vinegar is a perfect side.
Add some extra veggies – Roasted brussels sprouts or sautéed spinach would make a great addition to this dish.
Top with an egg – For a heartier meal, top your Mushroom & Cauliflower Polenta with a poached or fried egg.

Storage and Reheating Tips

Fridge – Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheat – To reheat, simply microwave or heat in a skillet with a splash of broth or water to loosen the texture.

Frequently Asked Questions

Can I make this dish ahead of time?

Yes! You can prepare the cauliflower and mushrooms ahead of time and store them separately. When ready to serve, simply reheat and combine.

Can I use frozen cauliflower?

Absolutely! Frozen cauliflower works just as well, just be sure to steam it thoroughly before mashing.

Can I add other veggies?

Yes, this dish is very versatile! You can add sautéed spinach, zucchini, or even caramelized onions to the mix.

Can I make this without cheese?

Yes, while cheese adds creaminess and flavor, you can skip it for a lighter version, or use a dairy-free cheese substitute.

Conclusion

This Mushroom & Cauliflower “Polenta” is a wonderful low-carb alternative to traditional polenta, with a creamy texture and earthy mushroom flavor that’s hard to resist. Whether you’re looking for a healthy side or a lighter main, this dish will quickly become a favorite in your meal rotation. It’s satisfying, delicious, and a great way to sneak more veggies into your diet!

Mushroom & Cauliflower “Polenta” – A Low-Carb Comfort Food

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This Mushroom & Cauliflower “Polenta” is a low-carb alternative to traditional polenta. Made with cauliflower, mushrooms, garlic, and Parmesan cheese, it’s a creamy and comforting dish with fewer carbs and a rich umami flavor. Perfect as a side or light main dish!

Author: Touria Elkoudssi
Prep Time: 10-12 minutes (for steaming the cauliflower)
Cook Time: 15-20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Side dish, Main dish (low-carb)
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

1 head of cauliflower (cut into florets)
1 cup of cremini or shiitake mushrooms (sliced)
2 cloves garlic (minced)
1 tbsp butter or olive oil
1/2 cup vegetable broth
1/4 cup grated Parmesan cheese
Salt and pepper to taste

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Instructions

Prepare the Cauliflower: Steam the cauliflower florets for 10-12 minutes until soft. Mash with a fork or potato masher until creamy.
Cook the Mushrooms: Heat butter or olive oil in a skillet over medium heat. Add the mushrooms and cook for 5-7 minutes until browned. Add garlic and sauté for 1-2 minutes.
Combine Cauliflower and Mushrooms: Add the mashed cauliflower and vegetable broth to the skillet. Stir and simmer for 3-4 minutes.
Add the Cheese: Stir in the Parmesan cheese and cook for 1-2 minutes until melted and creamy.
Serve: Serve hot as a side or light main dish.