Low-Carb Calabrian Vegetable Stew with Creamy Cauliflower 'Polenta'

1.Prepare the Low-Carb 'Polenta': Steam or boil the cauliflower florets until very tender, about 10-15 minutes. Drain well.

2.Transfer the cooked cauliflower to a food processor along with the vegetable broth (or water) and butter/olive oil. Process until completely smooth and creamy, scraping down the sides as needed. Stir in the Parmesan cheese (if using), and season generously with salt and pepper. Keep warm.

3.Prepare the Stew: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until softened, about 5-7 minutes.

4.Add the minced garlic, red bell pepper, zucchini, and mushrooms. Cook for 8-10 minutes, stirring occasionally, until the vegetables begin to soften and the mushrooms release their liquid.

5.Stir in the diced tomatoes (with juice), vegetable broth, chopped sun-dried tomatoes, oregano, smoked paprika, and crushed red pepper flakes. Bring the mixture to a simmer.

6.Reduce the heat to low, cover the pot, and let the stew simmer for 15-20 minutes, allowing the flavors to meld and the vegetables to become tender.

7.Stir in the halved Kalamata olives and torn fresh basil. Taste and adjust seasoning with salt and pepper as needed.

8.To serve, spoon a generous portion of the creamy cauliflower 'polenta' into a bowl. Ladle the hot Calabrian vegetable stew over the top. Garnish with an extra drizzle of olive oil and a few fresh basil leaves.