This cauliflower polenta with maple-balsamic roasted vegetables may look like a plain Jane dish, but don’t be fooled.<\/p>\n

It’s more flavorful than the real thing and it’s super healthy. Citrus perks up the toasty flavors of these roasted vegetables, which have soaked in jaw-dropping flavor from the sauce.<\/p>\n

Whether it’s cauliflower pizza, cauliflower rice, buffalo cauliflower, or cauliflower steaks, the meek cauliflower is one of the hottest culinary trends. It can take on so many flavors and textures, plus it’s packed with nutrients and it’s grain-free.<\/p>\n

Cauliflower makes great polenta. We’ll show you how easy it is to make and the simplest and best way to roast vegetables perfectly tender and packed with incredible flavors!<\/p>\n

This recipe also doubles as two great sides. As a healthier alternative to mashed potatoes, cauliflower polenta is a winner with tons of natural sweet and buttery flavor. We make this polenta several times a month. As for the veggies, after making them last week, we’ve made them three times. That’s how good they are!<\/p>\n

$\"How$

cauliflower polenta mise en place<\/p><\/div>\n

We usually wash cauliflower after cutting it. Start by breaking off any large outer leaves. There is more than one way to remove the stem or core. We opt for the quickest method of taking a paring knife with the tip toward the center and cutting around the stem.<\/p>\n

$\"Allergy$ <\/p>\n

When the stem is removed, the cauliflower will naturally fall apart into large florets. Cut the stem into chunks and steam along with florets for about 10 minutes, or until tender. Set aside to cool.<\/p>\n

$\"Allergen$ <\/p>\n

Transfer half of the cauliflower to a food processor. Process until smooth, adding up to 1\/2 cup broth as needed. Scrape sides of bowl once or twice. Transfer to a large mixing bowl and repeat with remaining cauliflower. Add basil to the second batch of cauliflower, while blending.<\/p>\n

$\"How$ <\/p>\n

Melt margarine in a medium saucepan over medium heat. Add garlic and cook for 1 minute, stirring occasionally. Add broth and simmer for a couple of minutes. Add cauliflower puree and cheese shreds, if using. The cheese gives a slightly creamier texture to the polenta, but is not necessary to make a good polenta. Reduce heat and cook until cheese melts and polenta thickens.<\/p>\n

If you’re making this ahead of time, you can make the cauliflower polenta a day in advance and then warm it gently over low heat with a splash of veggie broth or water.<\/p>\n

$\"Dairy$ <\/p>\n

Roasting Vegetables<\/strong><\/p>\n

It’s important to cut vegetables into uniform pieces so they cook evenly. Arrange the veggies in a single layer on a baking pan with a little space in between. If they are too crowded, the vegetables will steam instead of roast.<\/p>\n

A lot of recipes tell you to toss all the veggies together and roast. Since cooking times vary from vegetable to vegetable, we like to roast them individually or paired with vegetables that roast at roughly the same time.<\/p>\n

$\"Best$
mise en place for roasted vegetables<\/p><\/div>\n
Arrange vegetables on a baking tray lined with parchment, lube ’em up with just a little oil, and cook according to their grouping. Baking times may need to be adjusted depending on the oven and the thickness of the vegetables.<\/p>\n
We’ve paired broccoli with onions, which took about 20 minutes in our oven. Mushrooms were paired with zucchini and took about 10 minutes.<\/p>\n
$\"Allergen$ <\/p>\n
While the veggies are roasting, in a small bowl combine balsamic vinegar, pure maple syrup, fresh orange juice and chopped basil. Combine warm roasted vegetables with this sauce for incredible roasted veggies.<\/p>\n
$\"Allergen$ <\/p>\n
Top polenta with the best roasted veggies ever!<\/p>\n