Lemony polenta with roasted cauliflower, pine nuts, raisins & capers
This creamy lemon and ricotta polenta is easy to make for a quick dinner at home, but also fancy enough to serve if you're entertaining
- Serves: 4 persons
- 1medium cauliflower, cut into small florets
- 2garlic cloves, grated
- 2tbsp olive oil
- 50g pine nuts
- 2tsp capers, roughly chopped
- 10g flat-leaf parsley, finely chopped
- 1lemon, juiced (save the zest for the polenta)
- 30ml extra virgin olive oil
- 80g raisins
- 800ml vegetable stock
- 150g polenta
- 200g ricotta
- 1lemon, zested
- 10g flat-leaf parsley, roughly chopped
Step 1Heat 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 2Meanwhile, 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 3Once the cauliflower is cooked, stir through the dressing. Set aside.
Step 4For 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 5Divide the lemony polenta between four warmed bowls, then top with the dressed cauliflower. Scatter over the remaining parsley, and serve straightaway.