Ingredients

The following ingredients have 2 Servings
  • ¼ cup hazelnuts
  • 1 medium cauliflower (roughly chopped)
  • 6 teaspoons olive oil (divided)
  • 4 cloves garlic
  • ½ medium yellow onion (roughly chopped)
  • 3 cups chopped mushrooms
  • ⅓ - ½ cup water
  • 3 tablespoons nutritional yeast (or sub parmesan cheese)
  • Sea salt and pepper (to taste)
  • Chopped parsley (to serve)

Instruction

  • Preheat the oven to 350 degrees Fahrenheit. Place the hazelnuts in a small baking dish and toast in the oven for 7-10 minutes, or until they are golden and fragrant. Once the hazelnuts are out of the oven, increase the oven temperature to 400 degrees. Roughly chop the hazelnuts once they are cool enough to touch.
  • Place the chopped cauliflower on a large baking tray lined with parchment paper and drizzle it with 2 teaspoons of olive oil.
  • Cut the ends of the garlic off (keep the skin on) and then place the cloves in a small piece of aluminum foil. Drizzle them with 1 teaspoon of olive oil and wrap them up tightly.
  • Add the garlic package to the tray with the cauliflower and put it into the oven. After 20 minutes, add the onion to the baking sheet then put it back into the oven for another 20 minutes.
  • While the cauliflower is roasting, prepare the mushrooms. Heat the remaining 3 teaspoons (1 tablespoon) of olive oil in a large frying pan over medium-high heat. Add the mushrooms and a pinch of salt and pepper. Stir occasionally, until the mushrooms are dark brown, about 8 minutes.
  • Place the roasted cauliflower, onions, and garlic (remove the skin from the garlic first) into a food processor. Add ⅓ cup of water and the nutritional yeast or parmesan cheese and blend until it is creamy. Add more water, if needed. Season to taste with salt and pepper.
  • Divide the cauliflower polenta between 2 plates. Top with the mushrooms, chopped hazelnuts, and parsley.