Despite the pound of cauliflower that I added to the recipe, the cauliflower flavors don’t overwhelm the polenta. The melted butter and cheese add richness and help make the dish taste like a proper polenta. I suppose a tiny bit of butter and cheese can fix anything! Mushrooms are in season right now, so I paired the cauliflower polenta with some sautéed shiitake and maitake mushrooms. These mushrooms have great flavors that can stand out on their own. If these mushroom varietals are not easy for you to find, the good ‘ol cremini mushrooms will work well in this dish, too.
MASTER MY MISTAKES / COOKING NOTES
Rice the cauliflower in batches: Resist the urge to just throw all the florets into a food processor and blitz everything together. You’ll probably end up overcrowding the bowl and have a couple of large chunks of cauliflower that won’t break down.Leftovers: Because there’s a lot of cauliflower in this recipe, you might notice some water building up in your leftovers. I usually just drain the liquid.Vegan option: Leave out the cheese and use vegan buttery spread instead of regular butter.
KITCHEN TIP: HOW TO CUT CAULIFLOWER
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