Creamy Cauliflower Polenta with Mixed Mushrooms and Leeks
A feel-good creamy vegetarian cauliflower polenta recipe.
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Cooking tools:
- Food processor
- Ladle
- Skillet
- Chef's knife
- Cutting board
- Stove
- Measuring spoon
- Wooden spoon
- Serving bowl
Ingredients
- 3 tablespoons extra virgin olive oil, divided
- 4 cloves garlic, peeled and finely chopped
- 1 large head cauliflower, finely chopped or grated
- 1 3/4 cups vegetable broth
- 1/4 cup parsley, finely chopped
- 1/4 teaspoon sea salt or pink Himalayan salt
- 1 pinch Simply Organic® Black Pepper
- 1/3 cup fresh Parmesan, grated or shaved, plus more for garnish
- 1/4 teaspoon Simply Organic® Ground Turmeric
- 1 3/4 pounds mixed mushrooms (cremini, shitake, oyster and/or trumpets), stemmed and thinly sliced
- 1 large leek, halved lengthwise, then cut into 1-inch pieces
- 2 teaspoons Simply Organic® Thyme
- Simply Organic® Crushed Red Pepper, for garnish
- 1 cup arugula, chopped, for garnish (optional)
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