JSHealth Cauliflower & Leek Healthy ‘Polenta’

So this was a total accident. I was busy frying up some JSHealth signature cauliflower rice and for some reason it went too soggy/moist. So, I thought by baking it – it would help crisp it up.  So I added the rice (more like mash) to the oven and it turned crispy and amazing and it tastes just like polenta – I hope you love!


JSHealth Cauliflower & Leek ‘Polenta’


Serves: 4-6, as a side



  • 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



  1. Heat 1 tbsp oil in a medium sized frying pan, on medium-high heat.
  2. Add in the chopped leeks and sauté until golden and soft.
  3. Add the cauliflower rice to the pan, drizzle over the remaining 1 tbsp of oil and season generously with salt and pepper.
  4. Sauté the cauliflower until it softens, for about 4-5 minutes. Add 1/4 cup boiling water to the pan to help cook the rice.
  5. 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.
  6. Sprinkle over grated parmesan , sliced tomatoes and parsley, to garnish.
  7. 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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  • Katie Howard

    Is the temperature for the oven for a fan forced oven? or a regular one?



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