Polenta di Cavolfiore

Polenta di Cavolfiore is a delightful twist on traditional polenta, replacing corn with cauliflower for a creamy, low-carb dish. This Keto Italian brunch dish is both satisfying and packed with flavor, making it a perfect start to your day.

Ingredients

• Cauliflower - 400 grams
• Grated Parmesan cheese - 50 grams
• Heavy cream - 100 ml
• Butter - 30 grams
• Garlic powder - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh parsley (chopped) - 2 tablespoons
• Olive oil - 1 tablespoon

Steps

1. Preheat your oven to 200°C (392°F).
2. Cut the cauliflower into florets and steam them for about 10 minutes until tender.
3. Drain the cauliflower and transfer it to a food processor.
4. Add heavy cream, butter, garlic powder, salt, and black pepper to the food processor and blend until smooth and creamy.
5. Stir in the grated Parmesan cheese and blend briefly to combine.
6. Spread the cauliflower mixture into a greased baking dish, smoothing out the top.
7. Drizzle olive oil over the top and bake in the preheated oven for 15-20 minutes until the top is slightly golden.
8. Remove from the oven, sprinkle with chopped parsley, and serve warm.

Nutrition

• Calories: 250
• Protein: 10 g
• Carbs: 8 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 60 mg
• Total Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for Keto diets.
• Rich in vitamins and minerals from cauliflower, promoting overall health.

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