Cauliflower ‘Polenta’ with Mushrooms and Hazelnuts

Cauliflower ‘Polenta’ with Mushrooms and Hazelnuts {vegan + paleo}

¼ cup hazelnuts
1 medium head of cauliflower, roughly chopped
½ medium yellow onion, roughly chopped
4 cloves of garlic, in their skin
1 tablespoon plus 2 teaspoons olive oil, divided
3 cups chopped mushrooms (I like to use a mix of shiitake and bottom mushrooms)
⅓-1/2 cup stock or water
3 tablespoons nutritional yeast (or sub parmesan cheese)
For garnish: chopped parsley and hazelnut or argan oil

View the full recipe at The Endless Meal →