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