Perfectly cooked cauliflower, saucy meaty 5 minute ragu, all on top of some creamy cheesy polenta. An incredibly easy dinner full of veggies with a little meat on the side. Looks and tastes decadent but with an effortless execution because it only uses a handful of ingredients.
Buy premade OR
3/4c dry polenta
3c water + 2t salt/broth
1T cream cheese
Head of cauliflower
1/4lb ground meat (I used turkey, if using sausage omit next 4 seasonings)
1/4t garlic powder
1/8t onion powder
1 tomato, chopped/1 can, diced
1 garlic clove, smashed
2T balsamic vinegar
Pesto – optional
Bring water/broth to a boil then slowly pour in the polenta while whisking. Reduce to a simmer then cover and stir occasionally for 10-20 minutes until its thick, creamy and cooked through. Turn off the heat and stir in the cheeses.
Cut 2-3 1” sections from the cauliflower season with a little salt and pepper and set aside. Warm a skillet to med-high, salt and pepper the meat then start to cook in a little olive oil. Sprinkle in garlic powder, onion powder, oregano and thyme. Stir together until meat is cooked through. Remove then put your cauliflower steaks in the pan, cook for 2-3 minutes then flip and scoot them to one side of the skillet. Dump in the tomatoes and garlic clove, saute until the liquid is absorbed, moving them around the cauliflower to help steam it a little, 3-5 minutes. Remove the cauliflower, return meat to the pan, add balsamic and stir. Turn off the heat and plate. Top with a little pesto if you’ve got it.
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