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

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
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. 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.
  2. 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.
  3. Step 3

    Once the cauliflower is cooked, stir through the dressing. Set aside.
  4. 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.
  5. Step 5

    Divide the lemony polenta between four warmed bowls, then top with the dressed cauliflower. Scatter over the remaining parsley, and serve straightaway.