Name: Lemony polenta with roasted cauliflower, pine nuts, raisins & capers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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; 10g flat-leaf parsley finely chopped; 1 lemon juiced (save the zest for the polenta); 30ml extra virgin olive oil; 80g raisins; 800ml vegetable stock; 150g polenta; 200g ricotta; 1 lemon zested; 10g flat-leaf parsley roughly chopped

Lemony polenta with roasted cauliflower, pine nuts, raisins & capers

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.