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Prep
Difficulty
Easy
Time
Estimate
1 hour
Roast up the cauliflower head first. Chop and bake either the Polenta Croutons or Homemade Croutons next. While those cook, prepare the mushroom crumble. As soon as the crumble is in the oven, make the dressing and chop the greens for the salad. Toss the salad. Serve altogether as soon as it is all out of the oven.
This is dedicated to all of the Green Bay Packers fans out there— several of whom I am related to. I am not really a Football fan, but I am crazy for cauliflower, especially roasted. This technique involves roasting the whole head and then flipping it over stuffing it with cheese and roasting until the cavity is coated in melty goodness. I use cheddar, but use your favorite… especially if it is from Wisconsin.
These are slightly addictive and a cinch to make, they just take their time in the oven. Use a tube of polenta or leftover polenta that you have chilled. Omit the parmesan cheese or use nutritional yeast if you want these to be dairy free.
Almost a tart without the fruit, but easier to toss together with a garlicky-herb crumble on top. Substitute breadcrumbs if you cannot find almond meal or flour.
Shredded kale tossed with a yogurt caesar dressing. Sprinkle in crusty bread croutons, homemade or store-bought or try making your own Polenta Croutons for a gluten-free option. To make this vegetarian use Annie’s vegan Worcestershire sauce.
