Perfect Recipe, Saturday special! Get your fill of vegetables with this flavorful nutritious meal ready in about 20 minutes.


3 cups cauliflower florets (from 1 2-lb. head)

3 cups low-sodium chicken broth

3 tablespoons fine yellow cornmeal

4 ounces Cheddar cheese, shredded (about 1 cup)

1 pint grape tomatoes

Olive oil cooking spray

2 tablespoons unsalted butter

8 ounces cremini mushrooms, sliced

3/4 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons hot brewed coffee

1 teaspoon cornstarch

1/4 cup thinly sliced scallions


Preheat broiler with oven rack 6 inches from heat. Process cauliflower florets in a food processor until finely chopped.

Bring 1 1/2 cups of the broth to a boil in a large saucepan over high heat. Whisk in cauliflower and cornmeal. Reduce heat to medium. Cook, whisking often, until thickened, 3 to 4 minutes. Remove from heat; stir in Cheddar.

Place tomatoes in an ovenproof skillet; mist with cooking spray. Broil, stirring after 2 minutes, until skins are blistered and tomatoes pop, about 5 minutes. Transfer to a small bowl.

Melt butter in same skillet over high heat. Add mushrooms, salt, and pepper; cook, stirring, until lightly browned, 6 to 7 minutes. Add tomatoes, coffee, and 1 3/8 cups of the remaining broth. Simmer until liquid is reduced by half, about 4 minutes. Stir together cornstarch and remaining 2 tablespoons broth. Add to mushroom mixture. Cook, stirring constantly, until mixture thickens, about 1 minute. Remove from heat; add scallions. Divide cauliflower mixture among 4 shallow bowls. Top with mushroom mixture.