Cauliflower Polenta with Roasted Veggies and Kale Walnut Pesto

Ingredients

• 1 large head cauliflower

• 1 Tbsp. olive oil or ghee

• 1/2 medium onion, small dice

• 4 cloves garlic, minced

• 1 c. unsweetened almond milk

• 1 c. broth (or bone broth)

• 1/4 c. nutritional yeast or Parmesan

• 1/2 tsp. salt & pepper

For the Vegetables

• 12 oz. Brussels sprouts, ends trimmed, halved

• 8 oz. parsnips, peeled and diced

• 1 1/2 c. butternut squash, diced

• 1 medium red onion, cut into thick wedges

• 2 Tbsp. olive oil

• 1/2 tsp. salt

• 1/4 tsp. pepper

For the Kale Walnut Pesto

• 1 small bunch lacinato kale, stems and ribs removed, chopped roughly

• 1/4 c. fresh basil

• 1/2 c. walnuts

• 2 Tbsp. nutritional yeast (optional)

• 2 cloves garlic

• Juice of 1/2 lemon

• 1/3 c. olive oil

• 1/4 tsp. salt, to taste

Instructions

1. Preheat the oven to 400 F and line a baking tray with foil for the vegetables.

2. Start the Polenta:  place cauliflower into the bowl of a food processor, working in small batches.  Process into fine "rice".  Heat 1 Tbsp. olive oil or ghee in a large skillet over medium heat.  Add the cauliflower rice and diced onion.  Cook 3-4 minutes, stirring occasionally.  When the rice is soft, stir in the garlic.  Increase the heat to high and add the broth and almond milk.  Bring to a boil, then half-cover the pan (keeping the lid tilted off to the side) and reduce heat to low.  Simmer 20-25 minutes until the liquid is mostly absorbed, stirring often with a whisk.  When the mixture looks thick and creamy, spoon 1/2 to 3/4 of it into the bowl of a food processor.  Process just slightly to make creamy.  Pour back into the pan, stir in the nutritional yeast, and keep warm.  While the polenta is cooking, start the vegetables.

3. Start the Vegetables:  Add the parsnips, squash, Brussels sprouts, and red onion to a mixing bowl; drizzle with olive oil and season with salt and pepper.  Pour onto the prepared baking tray and roast at 400 F for 30-35 minutes, stirring halfway through.  Remove.

4. To make the pesto, add the kale, basil, walnuts, nutritional yeast, garlic, and lemon juice to a food processor.  Stream in the olive oil and process until semi-smooth, depending on your preference of texture.

5. Serve polenta topped with vegetables and kale pesto.