Tuscan Polenta & Cauliflower Bowls

Name: Tuscan Polenta & Cauliflower Bowls plus Tomato, Carrots & Parmesan
Total time: 35 min
Yield: 2
Cuisine: Southern Europe
Ingredients: 10 ounce Cauliflower Florets; 6 ounce Carrots; 1 unit Red Onion; 1 unit Tomato; 1 clove Garlic; 1 unit Lemon; 1 tablespoon Tuscan Heat Spice; 1 unit Precooked Polenta; 1.5 tablespoon Sour Cream; 4 tablespoon Cream Cheese; 1 unit Veggie Stock Concentrate; 3 tablespoon Parmesan Cheese; Salt; Pepper; Olive Oil; Cooking Oil; Butter

plus Tomato, Carrots & Parmesan

Recipe Development TeamUpdated on September 11, 2025

Get Free Steak + 10 Free Meals

This produce-packed dish of roasted veggies over creamy polenta is so easy, all you do is heat, mix, and eat (all in about 30 minutes!). You’ll roast seasoned cauliflower, red onion, carrot, tomato, and garlic in a hot oven until lightly caramelized, then top with a bright squeeze of lemon juice. Next you’ll heat our pre-cooked polenta in a pan and swirl in sour cream, Parmesan, and butter. Pile the veggies on the velvety polenta, drizzle with olive oil, sprinkle with more Parmesan, and you’ve got a simple, cozy bowl of “mmm, yeah.”

Tags:

Veggie

•Carb Conscious

•Fiber Powered

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes

Prep Time15 minutes

DifficultyMedium

Ingredients

serving amount

10 ounce

Cauliflower Florets

6 ounce

Carrots

1 unit

Red Onion

1 unit

Tomato

1 clove

Garlic

1 unit

Lemon

1 tablespoon

Tuscan Heat Spice

1 unit

Precooked Polenta

1.5 tablespoon

Sour Cream

(Contains: Milk)

4 tablespoon

Cream Cheese

(Contains: Milk)

1 unit

Veggie Stock Concentrate

3 tablespoon

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

Salt

Pepper

Olive Oil

Cooking Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories470 kcal

Fat29 g

Saturated Fat13 g

Carbohydrate46 g

Sugar14 g

Dietary Fiber9 g

Protein13 g

Cholesterol50 mg

Sodium1770 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler

•Zester

•Baking Sheet

•Small pot

•Potato Masher

•Whisk

Instructions

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut cauliflower into bite-size pieces if necessary. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Halve tomato; cut into ½-inch-thick wedges. Peel and mince or grate garlic. Zest and quarter lemon.

• On a baking sheet, toss cauliflower, carrots, onion, tomato, and garlic with a large drizzle of oil, half the Tuscan Heat Spice (all for 4 servings), salt, and pepper. (For 4, toss as instructed, then divide between two baking sheets.) • Roast on top rack until browned and tender, 20-25 minutes. (For 4, roast on top and middle racks, swapping rack positions halfway through cooking.)

• Meanwhile, in a small pot, combine polenta and ⅓ cup water (⅔ cup for 4 servings) over medium heat. Mash with a potato masher until mostly smooth, 30-60 seconds. • Add sour cream, cream cheese, stock concentrate, half the Parmesan, and 1 TBSP butter (2 TBSP for 4). • Whisk until cheese melts and polenta is simmering and thickened, 2-3 minutes more. Season with salt and pepper to taste. Keep covered off heat until ready to serve.

• Once veggies are done roasting, carefully add juice from half the lemon (whole lemon for 4 servings) and lemon zest to taste; toss to combine. Taste and season with salt and pepper if needed. • Before serving, briefly stir polenta (rewarm over medium heat if necessary). TIP: If polenta seems too thick, stir in a splash of water. • Divide polenta between shallow bowls and top with roasted veggies. Drizzle with olive oil and sprinkle with remaining Parmesan. Serve with any remaining lemon wedges on the side.