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Polenta with Roasted Cauliflower, Sautéed Mushrooms & Thyme

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 1
Ingredients Method

Ingredients
  

Roasted Cauliflower
  • 1 heaping cup medium-small cauliflower florets
  • 1 tablespoon extra virgin olive oil, or enough to lightly coat cauliflower
  • Sea salt, to taste
  • Freshly cracked black pepper, to taste
Sautéed Mushrooms
  • 1 tablespoon extra virgin olive oil
  • 1 cup sliced cremini mushrooms
  • 1 tablespoon dry white wine
  • 1/4 heaping teaspoon dried thyme
  • Sea salt, to taste
  • Freshly cracked black pepper, to taste
Polenta
  • 4 1/2-inch slices unflavored tube polenta
  • Sea salt, to taste
  • Freshly cracked black pepper, to taste
Toppings
  • Grated vegan Parmesan wedge (I used Violife)
  • Lemon wedges

Method
 

Roasted Cauliflower
  1. Heat oven to 425.
  2. Toss the cauliflower in 1 tablespoon olive oil on a parchment-lined rimmed metal making sheet.
  3. Roast for 20 minutes, flip, then roast for 15 minutes more or until tender and golden brown.
  4. Season with salt and pepper.
Sautéed Mushrooms
  1. Heat 1 tablespoon of olive oil in a medium nonstick skillet over medium heat.
  2. Cook the mushrooms for 4 to 5 minutes, or until almost tender, flipping once.
  3. Add the wine and thyme, then cook for another minute, or until the wine is absorbed by the mushrooms.
  4. Season with salt and pepper, then set aside.
Polenta
  1. Add the polenta rounds to the same pan you cooked the mushrooms in, adding a little more oil if necessary.
  2. Fry over medium heat until lightly crispy, about 2 minutes per side.
  3. Season with salt and pepper.
Assembly
  1. Arrange the cooked polenta rounds in the bottom of a bowl, then top with the roasted cauliflower and sautéed mushrooms. Sprinkle with freshly grated vegan Parmesan and serve with lemon wedges.