Ingredients

The following ingredients have 2 Servings
  • 5 tablespoons vegan butter
  • 1 tablespoon minced garlic (plus 1 garlic clove)
  • 1 teaspoon salt (plus more as needed)
  • 1/2 teaspoon black pepper (plus more as needed)
  • 1¼ cups polenta
  • 1 medium head cauliflower
  • 2 whole shallots plus 2 tablespoons chopped shallot
  • 5 tablespoons olive oil
  • ½ cup white wine
  • ½ teaspoon salt
  • 3 tablespoons chopped fresh parsley
  • 2 cups sliced shiitake mushrooms

Instruction

  • In a large pot, combine 1 tablespoon of the vegan butter, the minced garlic, 1 teaspoon of the salt, ½ teaspoon of the pepper, and 3 cups water. Bring to a boil. Add the polenta and stir until the water has been absorbed, 1 to 2 minutes. Remove from the pan and spread the polenta over a baking sheet; let cool in the refrigerator.
  • Remove the cauliflower stem, coarsely chop it, and place it in a food processor. Pulse seven or eight times, or until it is finely minced, similar to the size and consistency of grains of rice. Divide the cauliflower into two equal portions.
  • Fill a large pot with water and add half the cauliflower, the whole shallots, and the garlic clove. Bring to a boil, and boil for 20 to 25 minutes, or until the cauliflower is soft. Drain the water and transfer the boiled cauliflower, shallots, and garlic to high-speed blender. Blend until smooth.
  • In a large sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the chopped shallot and sauté for 1 to 2 minutes, then add the rest of the minced cauliflower and stir well. Add the white wine and sauté for 1 to 2 minutes, then add the pureed cauliflower and stir. Add 1 cup water, ½ teaspoon salt, and 2 tablespoons of the vegan butter and stir. Add the parsley and stir to combine.
  • In a medium skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the mushrooms and a pinch each of salt and pepper. Sauté until the mushrooms begin to brown. Set aside.
  • Remove the polenta from the refrigerator and use a large thin-rimmed glass or a cookie cutter to cut it into rounds.
  • In a separate medium sauté pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the polenta cakes and sauté for 1 to 2 minutes on each side, or until golden brown on both sides.
  • To assemble, divide the polenta cakes between two plates, then top with the cauliflower risotto and finally the sautéed mushrooms.