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Polenta Cauliflower Torta with Roasted Asparagus
LETTY'S KITCHEN18Ingredients
80Minutes
180Calories
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Ingredients
US|METRIC
10 SERVINGS
- 3 cups cauliflower florets (coarsely chopped, and their stems, from ½ head)
- 1 1/2 Tbsp. olive oil
- 2 sweet onions (chopped, about 3 cups)
- 1/4 tsp. sea salt
- 1 tsp. fresh thyme leaves (chopped)
- 2 Tbsp. marsala wine (sweet, see note)
- 3 cups vegetable broth
- 2 cups water
- 1 1/4 cups polenta cornmeal (coarse)
- 2 Tbsp. olive oil
- 3/4 tsp. sea salt
- 2 oz. manchego cheese (finely grated, about 1 cup, for vegan substitute, see note)
- 1/2 tsp. aleppo pepper (or 1/4 teaspoon red pepper flakes)
- 2 bunches asparagus
- 2 Tbsp. olive oil
- 1/2 tsp. sea salt (large flake)
- freshly ground black pepper
- 1/2 cup toasted hazelnuts (coarsely chopped)
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium750mg31% |
| Potassium520mg15% |
| Protein6g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber6g24% |
| Sugars6g |
| Vitamin A15% |
| Vitamin C35% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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