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Ingredients
  • subheading: FOR THE CAULIFLOWER:
  • 3 cups coarsely chopped cauliflower florets and stems
  • 1 ½ tablespoons olive oil
  • 1 to 2 sweet onions, chopped ( about 3 cups)
  • ¼ teaspoon sea salt
  • 1 teaspoon plus ½ teaspoon chopped fresh thyme leaves
  • 2 tablespoons sweet Marsala wine
  • subheading: FOR THE POLENTA:
  • 3 cups vegetable broth
  • 2 cups water
  • 1 ¼ cups coarse polenta cornmeal
  • 2 tablespoons olive oil
  • ¾  teaspoon sea salt
  • 2  tablespoons nutritional yeast
  • ½  teaspoon Aleppo pepper or ¼ teaspoon red pepper flakes
  • subheading: FOR ASSEMBLY:
  • 2 bunches asparagus
  • 2 tablespoons olive oil
  • ½  teaspoon large flake sea salt
  • Freshly ground black pepper
  • ½  cup toasted hazelnuts, coarsely chopped
Steps
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