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NEXT MAIN MENU PREVIOUS Polenta with Roasted Cauliflower, Yukon Potatoes and Pine Nuts This dish was born out of being tired of the ol‘ pasta rut but wanting something comforting, a little decadent and full of flavor without a lot of fat. This does the job. The perfect gluten-free main dish in the winter, this will have you wanting to save a bit extra for leftovers. Control yourself! With savory potatoes and cauliflower in a rich marinara over crispy-on-the-outside, soft-on-the-inside polenta, this is a great show-off dish that is not a lot of effort. Polenta with Roasted Cauliflower, Yukon Potatoes and Pine Nuts Serves Four 1 cauliflower, cut into florets 2 large Yukon potatoes, diced 2 - 3 garlic cloves, minced 2 1/2 T. low sodium vegetable broth, divided 2 T. low sodium tamari or soy sauce, divided 2 T. nutritional yeast, divided 2 t. dried basil 1 t. fennel seeds Salt and pepper to taste Preheat oven to 425 degrees. On a parchment-lined baking sheet with low sides, combine the florets, potatoes, garlic, 2 T. broth, 1 T. tamari, and spices. Mix carefully with a spatula until everything is coated and in a single layer. Roast for 15 minutes, stir with a spatula, and add 1/2 T. remaining broth and 1 T. remaining tamari. Roast another 15 minutes and remove from the oven. 1 lb. prepared, tube-shaped organic polenta, cut into 1/2-inch circles 1 t. olive oil 16 oz. marinara 1 cup tomato purée 2 T. nutritional yeast 4 T. pine nuts, toasted Fresh basil, optional Lightly oil a large sauté pan and heat over medium-high heat for two minutes. Place the polenta circles on the pan and let them cook for three minutes, then turn with a spatula and cook three minutes more. Spoon the cauliflower-potato mixture over the top of the polenta. Mix together the marinara, purée and nutritional yeast in a small bowl and then spoon over the top of the vegetables, spreading with a spatula or the back of a spoon until everything is covered. Cook for 20 minutes over medium-low heat. Garnish each plate with 1 T. toasted pine nuts and fresh basil. Enjoy! © 2013, 2014, Vegan Street