Healthy side recipe for Cauliflower & Leek Healthy ‘Polenta’

3 cauliflower heads, pulsed into cauliflower rice (or buy 3 packets of pre-made cauliflower rice, most supermarkets now stock it!)
2 tbsp olive or coconut oil of choice
1 leek, finely sliced
1/4 cup grated Parmesan, grated (optional)
1 punnet cherry tomatoes, sliced into halves
Parsley, to garnish
Salt, pepper and optional chilli flakes

How to
Heat 1 tbsp oil in a medium sized frying pan, on medium-high heat.

Add in the chopped leeks and sauté until golden and soft.

Add the cauliflower rice to the pan, drizzle over the remaining 1 tbsp of oil and season generously with salt and pepper.

Sauteé the cauliflower until it softens, for about 4-5 minutes. Add 1/4 cup boiling water to the pan to help cook the rice.

Place the cooked cauliflower rice to a medium-sized baking tray. Pat down the cauliflower into the baking tray and ensure the mixture is evenly spread and forms a square shape.

Sprinkle over grated parmesan, sliced tomatoes and parsley, to garnish.

Add to the oven on about 180 degrees C and bake for 45-50 minutes, or until golden and crisp around the edges.


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Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit for more recipes, nutrition advice and wellness inspiration.