Polenta Cauliflower Torta with Roasted Asparagus

INGREDIENTS

1/2 tsp

Aleppo pepper

bunches Asparagus

Sweet onions, chopped, (about 3 cups)

1 1/2 tsp

Thyme, fresh leaves

3 cups

Vegetable broth

Black pepper, Freshly ground

1/2 tsp

Flake sea salt, large

1 1/4 cups

Polenta cornmeal, coarse

1 tsp

Sea salt

5 1/2 tbsp

Olive oil

1/2 cup

Hazelnuts, toasted

2 oz

Manchego cheese

2 tbsp

Marsala wine, sweet

2 cups

Water

3 cups

Coarsely chopped cauliflower florets and their stems, (from ½ head)