Instructions

1. Vegetables: Preheat oven to 400° F.
2. Peel and quarter the turnips and carrots lengthwise, reserving one inch of the green tops. Toss with olive oil and salt.
3. Spread on a parchment-lined baking tray and roast vegetables for 20 minutes.
4. Toss vegetables with balsamic vinegar and cook for additional 5 minutes.
5. Destem thyme and use to garnish vegetables.
6. Cauliflower Yogurt Grits: Trim cauliflower florets off stalk and pulse in a food processor until rice consistency is formed (approximately 3 cups).
7. Peel and chop an onion into a rough small dice (approximately 1 ½ cups).
8. Preheat olive oil in a medium pot over medium heat and add chopped onion and salt. Cook onion for 3 to 5 minutes, stirring occasionally.
9. Add cauliflower and cook for an additional 2 minutes.
10. Stir in nutritional yeast and can of coconut milk (approximately 2 cups) and bring mixture to a simmer. Reduce heat, cover and simmer for 10 minutes or until tender and creamy, stirring every few minutes to prevent mixture from scorching the bottom of the pot.
11. Transfer 2 cups of the cauliflower mixture into a blender along with Greek Stonyfield yogurt and blend until smooth. Return back to pot, rewarm, taking care not to boil, and serve garnished with balsamic glazed root vegetables and thyme.