Cauliflower Polenta with Chive Butter
Creamy cauliflower mash baked with herb butter until golden, offering a comforting low-carb alternative to traditional polenta. This american-inspired vegetarian (low carb, vegetarian) ready in about 40 minutes pairs large head, riced cauliflower, tablespoons butter, tablespoons, finely chopped chives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 large head, riced cauliflower
- 2 tablespoons butter
- 2 tablespoons, finely chopped chives
- 1/4 cup, grated parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Step 1: Preheat oven to 400°F. Place riced cauliflower (about 4 cups) in a baking dish, season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, and drizzle with 1 tablespoon butter. Toss to combine.
- Step 2: Bake for 20-25 minutes, stirring once halfway, until cauliflower is golden and tender.
- Step 3: Remove from oven, stir in 1/4 cup grated parmesan cheese and 2 tablespoons chopped chives. Return to oven for 5 minutes to melt cheese.
- Step 4: Serve hot, garnished with additional chives.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cauliflower Polenta with Chive Butter take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cauliflower Polenta with Chive Butter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large head, riced cauliflower from drying out.
Can I substitute ingredients in Cauliflower Polenta with Chive Butter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cauliflower Polenta with Chive Butter for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cauliflower Polenta with Chive Butter low carb?
Yes — this recipe is tagged low carb, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My kids actually asked for seconds! The chive butter made it so rich and creamy.
- ★★★★★
Loved it! So easy and healthy.
- ★★★★☆
Cauliflower was a bit bland without more seasoning. I added a pinch of salt and it improved.
