This recipe is from my cookbook, Cooking for the Specific Carbohydrate Diet 2nd Edition, page 142.One large head of cauliflower is about 2 pounds and yields about 4 cups of cauliflower for this polenta recipe. Use two smaller heads of cauliflower if you can't find a large one.You can also make your life easier by buying pre-riced cauliflower. You can make it richer by adding some Parmesan cheese or other cheese at the very end of the cooking time. About 1 to 2 tablespoons is good, and then blend in.The turmeric lends the yellow color and it's inflammation friendly. And feel free to add more than the recipe calls for.
Servings: 4servings
Calories: 154kcal
Equipment
Food processor, unless you buy cauliflower pre-riced
Ingredients
1large cauliflower head2 pounds or 900 g; see recipe notes
Chop the cauliflower head into chunks and pulse the pieces in a food processor. Pulse until all the cauliflower is in very small grain-like pieces.
Heat a large frying pan on a medium heat for a few minutes.
Once the pan is warm, add the cauliflower, butter, about half of the water, and salt. Stir the cauliflower to melt the butter and then simmer in the water. Add more water as necessary
Simmer with a steady bubble for about 15 to 20 minutes, or until the cauliflower is soft but not mush. While it's simmering, add a bit more water if needed.
Turn the heat off and stir in the turmeric. Taste it and add more salt to taste, or Parmesan cheese if you prefer.