Mushroom & Cauliflower “Polenta” – A Low-Carb Comfort Food
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!
- 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
- 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
Instructions
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Prepare the Cauliflower: Steam the cauliflower florets for 10-12 minutes until soft. Mash with a fork or potato masher until creamy.
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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.
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Combine Cauliflower and Mushrooms: Add the mashed cauliflower and vegetable broth to the skillet. Stir and simmer for 3-4 minutes.
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Add the Cheese: Stir in the Parmesan cheese and cook for 1-2 minutes until melted and creamy.
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Serve: Serve hot as a side or light main dish.
Notes
- Ensure the cauliflower is very soft for smooth mashing.
- Use a mix of different mushrooms (shiitake, cremini, oyster) for extra flavor.
- For extra smooth texture, use a hand blender.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 180
- Sugar: 4g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 20mg