---
title: "Tuscan Polenta & Cauliflower Bowls"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/tuscan-polenta-and-cauliflower-bowls-687a5829e70cb2744cb85da1
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: medium
allergens:
  - Milk
tags: []
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; some found it restaurant-quality delicious."
  - theme: Ease of prep
    text: "Generally easy to make, though some had trouble getting the polenta smooth without an immersion blender."
nutrition:
  calories: 480
  protein: 14
  fat: 29
  saturated fat: 12
  carbohydrates: 49
  sugar: 13
  fiber: 10
  cholesterol: 50
  sodium: 1760
image: "https://images.recipes.furrysalamander.com/Italian%20Recipes/tuscan-polenta-cauliflower-bowls.avif"
---
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Cut @cauliflower florets{40%ounce} into bite-size pieces if necessary. Trim, peel with a #peeler{}, and cut @carrots{12%ounce} on a diagonal into 1/2-inch-thick pieces. Halve, peel, and cut @red onion{2%unit} into 1/2-inch-thick wedges. Halve @tomato{2%unit}; cut into 1/2-inch-thick wedges. Peel and mince or grate @garlic{2%clove}. Zest with a #zester{} and quarter @lemon{1%unit}.

On a #baking sheet{}, toss cauliflower, carrots, onion, tomato, and garlic with a large drizzle of @cooking oil{}, half the @Tuscan Heat Spice{1%tbsp} (all for 4 servings), @salt{}, and @pepper{}. (For 4, toss as instructed, then divide between two baking sheets.) Roast on top rack until browned and tender, 20-25 minutes (~{25%minutes}). (For 4, roast on top and middle racks, swapping rack positions halfway through cooking.)

Meanwhile, in a #small pot{}, combine @precooked polenta{2%unit} and @water{1/3%cup} (2/3 cup for 4 servings) over medium heat. Mash with a #potato masher{} until mostly smooth, 30-60 seconds (~{60%seconds}). Add @sour cream{3%tbsp}, @cream cheese{8%tbsp}, @veggie stock concentrate{2%unit}, half the @Parmesan cheese{6%tbsp}, and @butter{1%tbsp} (2 TBSP for 4). Whisk with a #whisk{} until cheese melts and polenta is simmering and thickened, 2-3 minutes more (~{3%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 (whole lemon for 4 servings) 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.