Tuscan Polenta & Cauliflower Bowls

🥘 Ingredients

• Parmesan cheese
  6 tbsp
• Tuscan Heat Spice
  1 tbsp
• butter
  1 tbsp
• carrots
  12 oz
• cauliflower florets
  40 oz
• cooking oil
• cream cheese
  1/2 c
• garlic
  2 clove
• lemon
  1 unit
• olive oil
• pepper
• precooked polenta
  2 unit
• red onion
  2 unit
• salt
• sour cream
  3 tbsp
• tomato
  2 unit
• veggie stock concentrate
  2 unit
• water
  1/3 c

🍳 Cookware

• peeler
• zester
• baking sheet
• small pot
• potato masher
• whisk

1. 

   1

   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 into bite-size pieces if necessary. Trim, peel with a peeler , 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 ; cut into 1/2-inch-thick wedges. Peel and mince or grate garlic . Zest with a zester and quarter lemon .

   cauliflower florets: 40 oz, carrots: 12 oz, red onion: 2 unit, tomato: 2 unit, garlic: 2 clove, lemon: 1 unit
2. 

   2

   On a baking sheet , toss cauliflower, carrots, onion, tomato, and garlic with a large drizzle of cooking oil , half the Tuscan Heat Spice (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.)

   cooking oil, Tuscan Heat Spice: 1 tbsp, salt, pepper
3. 

   3

   Meanwhile, in a small pot , combine precooked polenta and water (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 , cream cheese , veggie stock concentrate , half the Parmesan cheese , and butter (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.

   precooked polenta: 2 unit, water: 1/3 c, sour cream: 3 tbsp, cream cheese: 1/2 c, veggie stock concentrate: 2 unit, Parmesan cheese: 6 tbsp, butter: 1 tbsp
4. 

   4

   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.

   olive oil