Zero Carb Keto Cauliflower Polenta

Some of the kinds of recipes you often ask me for include: AIP compliant, vegetarian, and cheap. This cauliflower polenta recipe is one that (maybe surprisingly!) tics all 3 of those boxes. 

This grain-free polenta is easy to make, ingredients are flexible to meet your dietary needs, and cauliflower is an affordable ingredient to work with. It’s also rich in sulfur compounds which are proving to have anti-cancer properties.

Zero Carb Keto Cauliflower Polenta

8 cups cauliflower florets
3 T nutritional yeast
4 T ghee or grass-fed butter (coconut oil works, too, but will leave a light coconut flavor – alternatively you can use beef tallow or chicken fat)
1 clove of garlic, crushed and minced
¼ cup chicken bone broth (use veg for vegetarian)
2–3 T almond or coconut milk (use coconut for AIP)
½ t salt
¼ t black pepper (omit for AIP) ⁠

Pulse the cauliflower and nutritional yeast in the bowl of a food processor fitted with an “S” blade until it is finely minced.

Heat 2 tablespoons of the butter or ghee in a large skillet—when it is hot, add the cauliflower and garlic, and toss to mix it with the butter. Add the chicken broth, almond milk, salt, and pepper, and stir to incorporate.

Cook for 5–10 minutes, stirring occasionally until the cauliflower is cooked through and the liquid is absorbed.

Plate the polenta and top it with the remaining butter or ghee—serve hot and enjoy!

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