Lemony polenta with roasted cauliflower, pine nuts, raisins & capers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 1 medium cauliflower, cut into small florets
- 2 garlic cloves, grated
- 2 tbsp olive oil
- 50g pine nuts
- 2 tsp capers, roughly chopped
For the dressing
- 10g flat-leaf parsley, finely chopped
- 1 lemon, juiced (save the zest for the polenta)
- 30ml extra virgin olive oil
- 80g raisins
For the lemony polenta
- 800ml vegetable stock
- 150g polenta
- 200g ricotta
- 1 lemon, zested
- 10g flat-leaf parsley, roughly chopped
Method
- STEP 1
Heat the oven to 220C/200C fan/gas 7. Tip the cauliflower, garlic and oil into a large roasting tin, mix well, then transfer to the oven to roast for 25 mins, tossing halfway through with some seasoning.
- STEP 2
Meanwhile, make the dressing by whisking together the parsley, lemon juice, oil and 1 tsp salt in a small bowl, add the raisins and set aside. Add the pine nuts and capers to the cauliflower to toast for the final 5 mins of cooking time.
- STEP 3
Once the cauliflower is cooked, stir through the dressing. Set aside.
- STEP 4
For the lemony polenta, bring the stock up to the boil in a large saucepan, add the polenta and stir for 4 mins until thickened. Add the ricotta and lemon zest and a little of the parsley, then taste and adjust the salt as needed.
- STEP 5
Divide the lemony polenta between four warmed bowls, then top with the dressed cauliflower. Scatter over the remaining parsley, and serve straightaway.
