For the dressing

For the lemony polenta


  • 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.

Recipe tip

If you’re cooking for two, you can make up the whole amount, then spread out the polenta that you don’t eat immediately in a lined swiss roll tin. When you’re ready to eat the next day, follow step 3 or the tip in the crisp polenta recipe above to bake or fry. Serve with the remaining cauliflower.

Recipe from Good Food magazine, January 2022

Goes well with


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A star rating of 4.3 out of 5.6 ratings