Tuscan Polenta & Cauliflower Bowls

🥘 Ingredients

• black pepper
  1 tsp
• butter
  1 tbsp
• carrots
  2 unit
• cauliflower florets
  2 c
• cream cheese
  1 oz
• garlic
  2 cloves
• lemon
  1 unit
• olive oil
  1 tbsp
• parmesan cheese
  2 tbsp
• precooked polenta
  8 oz
• red onion
  1 unit
• salt
  1 tsp
• sour cream
  2 tbsp
• tomato
  2 unit
• tuscan heat spice
  1 tbsp
• veggie stock concentrate
  1 unit

🍳 Cookware

• baking sheet
• small pot

1. 

   1

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

   cauliflower florets: 2 c, carrots: 2 unit, red onion: 1 unit, tomato: 2 unit, garlic: 2 cloves, lemon: 1 unit
2. 

   2

   On a baking sheet , toss cauliflower, carrots, onion, tomato, and garlic with a large drizzle of olive oil , half the tuscan heat spice , salt , and black pepper . Roast on top rack until browned and tender ⏱️ 20 minutes .

   olive oil: 1 tbsp, tuscan heat spice: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Meanwhile, in a small pot , combine precooked polenta and 1⁄3 cup water over medium heat. Mash with a potato masher until mostly smooth ⏱️ 30 seconds . Add sour cream , cream cheese , veggie stock concentrate , half the parmesan cheese , and 1 TBSP butter . 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.

   precooked polenta: 8 oz, sour cream: 2 tbsp, cream cheese: 1 oz, veggie stock concentrate: 1 unit, parmesan cheese: 2 tbsp, butter: 1 tbsp
4. 

   4

   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.