Creamy Cauliflower Polenta with Mushrooms

Preheat oven to 350°F (175°C). Toast hazelnuts (0.25 cup) in a baking dish for minutes (8). Increase oven to 400°F (200°C). Roughly chop the hazelnuts once cool. Start 8m timer

Place the roughly chopped cauliflower (1 medium) on a large baking tray lined with parchment paper and drizzle it with olive oil (2 tsp).

Cut the ends of the garlic (4 cloves) off (keep the skin on), place in aluminum foil, drizzle with olive oil (1 tsp), and wrap tightly.

Add the [garlic] package to the tray with the [cauliflower]. Roast for minutes (20). Then add the yellow onion (0.5 medium) to the baking sheet and roast for another minutes (20). Start 40m timer

While the cauliflower roasts, heat the remaining olive oil (3 tsp) in a large frying pan over medium-high heat. Add the chopped mushrooms (3 cups) and a pinch of [sea salt and pepper]. Stir occasionally until dark brown, about minutes (8). Start 8m timer

Place the roasted [cauliflower], [onions], and peeled [garlic] into a food processor. Add water (0.5 cup) and nutritional yeast (2 tbsp). Blend until creamy. Add more [water], if needed. Season to taste with [sea salt and pepper].

Divide the [cauliflower polenta] between 2 plates. Top with the [mushrooms], chopped [hazelnuts], and [chopped parsley].