Mark Bittman's Cauliflower "Polenta" with Mushrooms Recipe

Name: Mark Bittman's Cauliflower "Polenta" with Mushrooms Recipe
Ingredients: 4 tablespoons extra-virgin olive oil; Kosher salt; 1 pound button or cremini mushrooms (see note); Freshly ground black pepper; 1 large head cauliflower (about 2 pounds); 1 large shallot; 2 sprigs fresh rosemary; 4 ounces Parmesan or pecorino cheese (1 cup grated) 2 tablespoons unsalted butter, or more to taste

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Mark Bittman's recipe for cauliflower "polenta" with mushrooms is creamy, rich and surprisingly low carb. It also comes together in under an hour, no big deal.

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Ingredients

4 tablespoons extra-virgin olive oil
Kosher salt
1 pound button or cremini mushrooms (see note)
Freshly ground black pepper
1 large head cauliflower (about 2 pounds)
1 large shallot
2 sprigs fresh rosemary
4 ounces Parmesan or pecorino cheese (1 cup grated) 2 tablespoons unsalted butter, or more to taste