---
title: Tuscan Polenta & Cauliflower Bowls
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/tuscan-polenta-and-cauliflower-bowls-687a5829e70cb2744cb85da1
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Medium
allergens:
  - Milk
tags:
  - Vegetarian
  - Quick
  - Italian
rating: 4.5
rating_count: 47
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the rich, savory polenta and flavorful roasted veggies
  - theme: Ease of prep
    text: Generally easy to make, though some had trouble getting the polenta smooth without an immersion blender
image: "https://images.recipes.furrysalamander.com/Italian%20Recipes/tuscan-polenta-cauliflower-bowls.avif"
---

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut @cauliflower florets{2%cup} into bite-size pieces if necessary. Trim, peel, and cut @carrots{2%unit} on a diagonal into 1⁄2-inch-thick pieces. Halve, peel, and cut @red onion{1%unit} into 1⁄2-inch-thick wedges. Halve @tomato{2%unit} and cut into 1⁄2-inch-thick wedges. Peel and mince @garlic{2%cloves}. Zest and quarter @lemon{1%unit}.

On a #baking sheet{}, toss cauliflower, carrots, onion, tomato, and garlic with a large drizzle of @olive oil{1%tbsp}, half the @tuscan heat spice{1%tbsp}, @salt{1%tsp}, and @black pepper{1%tsp}. Roast on top rack until browned and tender ~{20%minutes}.

Meanwhile, in a #small pot{}, combine @precooked polenta{8%oz} and 1⁄3 cup water over medium heat. Mash with a potato masher until mostly smooth ~{30%seconds}. Add @sour cream{2%tbsp}, @cream cheese{1%oz}, @veggie stock concentrate{1%unit}, half the @parmesan cheese{2%tbsp}, and 1 TBSP @butter{1%tbsp}. Whisk until cheese melts and polenta is simmering and thickened ~{2%minutes}. Season with salt and pepper to taste. Keep covered off heat until ready to serve.

Once veggies are done roasting, carefully add juice from half the lemon and lemon zest to taste; toss to combine. Taste and season with salt and pepper if needed. Before serving, briefly stir polenta (rewarm over medium heat if necessary). TIP: If polenta seems too thick, stir in a splash of water. Divide polenta between shallow bowls and top with roasted veggies. Drizzle with olive oil and sprinkle with remaining Parmesan. Serve with any remaining lemon wedges on the side.