Creamy Cauliflower Polenta

FOOD AS MEDICINE

Cauliflower replaces corn in this creamy, nostalgic side dish that can be served alongside braised meat, bolognese sauce or a protein of your choice. Cruciferous vegetables like cauliflower provide support for hormonal balance as well as detoxification and are rich in I3C compounds seen to prevent cancer and inhibit tumor growth. The glucosinolates (sulfur-containing compounds)are supportive of phase 2 detoxification, aiding in safe excretion and removal of activated toxins from the body. The addition of bone broth supports gut lining integrity which is so important during cold and flu season to keep our immune system firing on all cylinders!

INGREDIENTS

1 large head cauliflower, cut into 1 inch florets (about 4 cups)

2 Tbsp grassfed butter or ghee

1/2 cup yellow onion, diced

4 cloves garlic, minced

2 cups chicken bone broth (like Bonafide Provisions, use code ALIMILLERRD for savings)

1/4 cup heavy cream

1/2 cup almond flour

generous pinch sea salt

black pepper, to taste

1/2 cup grated parmesan cheese

4 sprigs thyme, leaves only

DIRECTIONS

Place the cauliflower in a food processor fitted with the ‘S’ blade and pulse until finely riced. You may need to do this in batches depending on the size of your food processor bowl. In a stockpot over medium heat, melt the butter and sautee the onion along with a pinch of sea salt. Cook, stirring occasionally, until translucent. Add the garlic and stir, cooking 1-2 additional minutes. Place the riced cauliflower in the pot along with the bone broth. Stir to coat. Bring to a boil, then reduce head to medium low. Cook for about 15 minutes, stirring every 3-4 minutes or so until bone broth begins to absorb. If needed, you can add additional bone broth during this process. After 15 minutes, add the heavy cream and almond flour and a generous pinch of salt and pepper. Cook 5 additional minutes until most of the liquid has absorbed, tasting for seasoning and doneness. At this stage, you can use an immersion blender to puree to a finer texture if desired. At end of cooking, stir in the parmesan cheese and thyme. If desired, serve with additional grassfed butter and a sprinkle of parm.